Lemon Cheesecake

Ingredients

• 200 g spelt flour
• 100 g cold butter
• 2 tbsp coconut sugar
• 1 pinch salt
• 1 egg
• 1 tsp cocoa powder
• 500 g Low-fat quark
• 250 g crème fraîche
• 150 g coconut sugar
• 50 g cornstarch
• 6 Eggs
• 1 tsp grated lemon zest
• 2 tbsp lemon juice
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift spelt flour onto the work surface, mix with cocoa powder, salt and coconut sugar, then create a well in the center. Cut butter into small pieces and distribute around the well, add the egg to the center, pour 2-3 tbsp lukewarm water, and use a knife to cut through all ingredients until small dough crumbs form; quickly knead with hands into a dough, adding more water if needed.

2. 2.

   Shape the dough into a ball, wrap in cling film and chill for about 30 minutes. Grease the pan if necessary. Then roll out the dough between two sheets of parchment paper and line the bottom of the pan.

3. 3.

   Separate the eggs; beat egg whites until stiff peaks form. Mix quark with crème fraîche, coconut sugar, cornstarch, yolks and lemon zest. Gently fold in the lemon juice into the meringue, then combine with the quark mixture. Spread the filling over the dough, smooth it out, and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 1 hour and 15 minutes.

4. 4.

   Halfway through baking cover the cake with foil and perform a skewer test. Let the finished lemon cheesecake rest for 10 minutes in an turned-off, slightly opened oven. Remove it, allow to cool completely, then dust with powdered sugar before serving.