Lemon Cheesecake

Ingredients

• 300 g spelt whole‑grain flour
• 170 g coconut palm sugar
• Pinch of salt
• 5 eggs
• 150 g butter (room temperature)
• 1200 g low‑fat quark
• 1 Organic lemon
• 1 Vanilla bean
• 50 g cornstarch
• 200 g erythritol powdered sugar
• 100 g candied orange peel

Instructions

1. 1.

   For the crust, quickly knead flour, 70 g coconut palm sugar, a pinch of salt, one 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. Rinse the lemon hot, pat dry, and finely grate its zest. Split the vanilla bean lengthwise and scrape out the seeds.

3. 3.

   Separate the remaining eggs. Beat the whites with a pinch of salt into stiff peaks. Whisk the yolks and remaining coconut palm sugar with an immersion blender until creamy. Fold in quark, lemon zest, vanilla seeds, and cornstarch. Gently fold in the meringue.

4. 4.

   Line a baking sheet with parchment paper. Roll out the shortcrust dough to fit the sheet and press it into place. Spread the quark mixture over the crust. Bake in a preheated oven at 180 °C (160 °C fan, gas: level 2–3) for about one hour, checking with a skewer. Cover the cheesecake promptly to prevent excessive browning.

5. 5.

   Remove the cheesecake from the oven and let it cool completely.

6. 6.

   For the glaze, halve the lemon and squeeze out its juice. Whisk erythritol powdered sugar with 2 Tbsp lemon juice and 70 ml water until smooth. Chop candied orange peel, sprinkle over the cake, and allow to dry slightly. Slice into pieces before serving.