Lactose‑Free Cheesecake with Strawberries

Ingredients

• 220 g spelt flour type 1050
• 1 pinch salt
• 130 g raw cane sugar
• 120 g margarine
• 5 eggs
• 500 g strawberries
• 1 Vanilla bean
• 50 g ground almonds
• 750 g lactose‑free low‑fat quark
• 50 g spelt whole‑grain semolina
• 1 tbsp powdered sugar made from raw cane sugar (for dusting)

Instructions

1. 1.

   For the crust, combine flour, salt, 60 g sugar, butter and one egg in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile wash, trim and quarter the strawberries. Split the vanilla bean lengthwise and scrape out the seeds with a knife.

3. 3.

   If needed, grease the springform pan. Roll out the dough, line the pan and shape a rim. Sprinkle the ground almonds over the base.

4. 4.

   For the filling, whisk the quark with vanilla seeds, 40 g semolina, the remaining eggs and sugar until smooth. Fold in the strawberries mixed with the rest of the semolina, then pour into the prepared pan and spread evenly.

5. 5.

   Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 50 minutes. Remove from the oven and let cool. Dust with powdered sugar and serve sliced.