Lemon Cheesecake

Ingredients

• 250 g Spelt flour Type 630
• 75 g sugar
• Pinch of salt
• 1 egg
• 160 g butter
• 100 g dried kidney beans (for topping)
• 11 sheets of white gelatin
• 3 untreated lemons
• 400 g Low-fat quark
• 300 g plain yogurt
• 5 tbsp liquid honey
• 200 ml whipping cream (35% fat)
• 0.5 packet clear gelatin set (for 125 ml liquid)
• 30 g sugar

Instructions

1. 1.

   Combine spelt flour, sugar and salt on a work surface and press a well in the center. Crack the egg into it and distribute butter in small flakes around. Knead everything with your hands into a smooth dough, shape into a ball and wrap in cling film; chill for 30 minutes.

2. 2.

   Preheat oven to 180 °C (convection 160 °C; gas: level 2–3). Roll out the dough on a floured surface to a size 2 cm larger than the pan. Line a springform pan with parchment paper and lift up a rim.

3. 3.

   Prick the base several times with a fork, cover with parchment and weigh down with beans. Blind bake for about 25 minutes in the preheated oven. Remove, discard the beans and parchment, and let the base cool.

4. 4.

   Soak gelatin in cold water. Rinse lemons hot, dry and grate; slice one thinly and juice the remaining lemons. Set aside 3 Tbsp of the juice.

5. 5.

   Whisk quark with yogurt, honey and lemon juice. Warm gelatin slightly in a saucepan and stir into 3 Tbsp of the quark mixture. Fold this into the rest of the quark mixture, whip cream stiff and fold it in.

6. 6.

   Spread the cream over the base and refrigerate for about 4 hours. Mix remaining lemon juice with 100 ml water, sugar and gelatin set; heat in a saucepan. Distribute lemon slices on the cake, pour the glaze over them and let set. Release the cheesecake from the pan and serve cut into pieces.