Hazelnut Cheesecake

Ingredients

• 120 g whole wheat flour
• 100 g ground hazelnuts
• 150 g coconut blossom sugar
• Salt
• 5 eggs (size M)
• 120 g butter
• 1 kg quark (20% fat)
• 1 Organic lemon
• 1 vanilla pod
• 50 g cornstarch

Instructions

1. 1.

   For the crust, combine flour, hazelnuts, 50 g coconut blossom sugar, a pinch of salt, one egg and cut‑up butter in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile, drain the quark well. Rinse the lemon hot, pat dry and grate the zest finely. Cut the lemon in half and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds.

3. 3.

   Separate the remaining eggs. Beat the egg whites with a pinch of salt into stiff peaks. Whisk the yolks and remaining coconut blossom sugar with an electric mixer until creamy. Fold in quark, 1 tsp lemon zest, lemon juice, vanilla seeds and cornstarch. Gently fold in the meringue.

4. 4.

   Roll out the dough on a floured surface to about 30 cm diameter, place it in a greased springform pan and lift up a rim.

5. 5.

   Pour the quark mixture into the pan. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50 minutes. Remove, let cool, then release from the pan. Slice and serve.