Hazelnut Cheesecake with Crust

Ingredients

• 120 g spelt whole grain flour
• 100 g ground hazelnuts
• 175 g honey
• Salt
• 5 eggs
• 100 g butter
• 300 g low‑fat quark
• 1 Vanilla bean
• 500 g cream cheese (low‑fat)
• 100 g hazelnut kernels
• 200 g Greek yogurt

Instructions

1. 1.

   For the crust, knead flour, ground hazelnuts, 60 g honey, a pinch of salt, 1 egg and butter pieces into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Drain the quark well. Split the vanilla bean lengthwise and scrape out the seeds.

3. 3.

   For the filling, mix remaining eggs, 80 g honey, quark, vanilla seeds and cream cheese.

4. 4.

   Roll out the dough on a floured surface and place it in a greased springform pan. Pour the quark mixture into the pan. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 50–60 minutes. Remove, let cool and release from the pan.

5. 5.

   Roast the hazelnuts in a hot dry pan over medium heat for 3 minutes. Garnish the cake with hazelnuts and remaining honey. Serve cut into pieces with a dollop of yogurt.