Lactose-Free Cheesecake

Ingredients

• 180 g oat cookies
• 110 g coconut oil
• 45 g Rolled oats
• 750 g lactose‑free low‑fat quark
• 1 Organic lemon
• 1 vanilla pod
• 200 g lactose‑free cream cheese (double‑cream level; at least 60% fat in the product)
• 90 g raw cane sugar
• 4 medium eggs
• 40 g cornstarch

Instructions

1. 1.

   Place cookies in a clean kitchen towel and crush them into crumbs with a rolling pin. Melt coconut oil in a small pot over low heat and mix it with the crumbs and oats.

2. 2.

   Line a springform pan with parchment paper. Pour the cookie mixture into the pan and press it firmly down.

3. 3.

   Drain the quark well. Rinse the lemon under hot water, pat dry, and finely grate its zest. Halve the lemon and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds.

4. 4.

   Whisk together the quark, lemon zest and juice, vanilla seeds, cream cheese, and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the cornstarch briefly.

5. 5.

   Spread the filling over the cookie base. Bake the lactose‑free cheesecake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50–60 minutes. Remove and let cool. Slice and serve.