Lemon Cheesecake with Nut Base

Ingredients

• 50 g hazelnuts
• 120 g whole‑grain biscuits
• 1 pinch cinnamon
• 1 tbsp cocoa powder
• 80 g Butter
• 1 untreated lemon
• 500 g crème fraîche
• 600 g quark (10% fat)
• 150 g sugar
• 30 g cornstarch
• 2 Eggs
• 20 ml lemon liqueur
• 2 egg whites
• 2 tbsp powdered sugar
• 0.5 tsp cinnamon

Instructions

1. 1.

   Finely grind the hazelnuts in a food processor. Roughly crush the biscuits, add them and continue crushing. Add the cinnamon and cocoa powder. Melt the butter and mix with the crumbs. Line a springform pan with parchment paper and press the crumbs firmly into the bottom.

2. 2.

   Preheat the oven to 180 °C (fan). Wash the lemon hot and zest it all around with a vegetable peeler or sharp knife. Cut the zest into fine strips and set aside about half. Squeeze out the juice. Take about 150 g of crème fraîche and keep it cool. Whisk the remaining crème fraîche with quark, sugar, cornstarch, eggs, liqueur, lemon juice and zest. Spread the cream over the base and bake for about 45 min until golden brown.

3. 3.

   Meanwhile beat the egg whites with powdered sugar to stiff peaks. Fill a piping bag. In the last 5 min of baking remove the cake from the oven and pipe about 12 meringue dots in the center. Bake another 5 min until the meringues are lightly browned. Pipe the remaining meringue onto a parchment‑lined tray and bake similarly.

4. 4.

   Let the cheesecake cool completely.

5. 5.

   Whisk the remaining crème fraîche with cinnamon and spoon small dollops over the slices. Sprinkle with the leftover lemon zest and serve.