Lactose‑Free Raspberry Cheesecake

Ingredients

• 175 g whole wheat flour
• Salt
• 1 tsp cinnamon
• 125 g raw cane sugar
• 4 eggs
• 75 g cold margarine (or butter)
• 1 Organic lemon
• 500 g lactose‑free low‑fat quark
• 3 tbsp cornstarch
• 400 g raspberries
• 100 ml lactose‑free whipped cream

Instructions

1. 1.

   Mix flour, a pinch of salt, cinnamon and 2 tbsp cane sugar for the base. Quickly knead with 1 egg and margarine into a smooth shortcrust dough. Wrap in cling film and chill about 30 minutes.

2. 2.

   Roll the dough between two sheets of parchment paper and line the bottom of a springform pan with it.

3. 3.

   Rinse the lemon hot, pat dry and grate the zest finely. Squeeze out the juice. Separate the remaining eggs. Beat egg whites with a pinch of salt into stiff peaks. Whisk yolks with lemon zest and juice, quark, remaining cane sugar and cornstarch together. Fold the meringue gently into the quark mixture.

4. 4.

   Wash, dry and reserve half of the raspberries for garnish. Spread half of the quark batter over the crust, top with raspberries (save about 100 g), then pour in the rest of the batter and smooth the surface. Bake in a preheated oven at 180 °C (160 °C fan; gas level 2–3) for 50 minutes, covering promptly to prevent excessive browning.

5. 5.

   Remove the cake and let it cool. Release from the pan, whip the cream stiffly and brush the rim with it. Garnish the cake with the reserved raspberries and serve.