Low Carb Cheesecake

Ingredients

• 75 g spelt flour type 1050
• 35 g rolled oats
• 30 g almond flour (partly sifted; 2 tbsp)
• 90 g birch sugar
• 0.25 tsp vanilla powder
• 1 pinch salt
• 3 eggs (medium size)
• 60 g Butter
• 250 g beans for blind baking
• 2 Organic lemons
• 550 g cream cheese (quarter‑fat; 10% fat in total)
• 15 g cornstarch (1 tbsp)
• 3 sprigs mint (for garnish)

Instructions

1. 1.

   For the crust, combine flour, oats, almond flour, 35 g birch sugar, vanilla powder, salt, one egg and diced butter in a bowl. Knead quickly into dough; if sticky, do not add more flour as almond flour absorbs excess liquid. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Line a springform pan with parchment paper. Roll out the dough and place it in the pan. Prick the crust several times with a fork, cover with parchment, and weigh down with beans. Bake blind at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 10 minutes.

3. 3.

   Meanwhile rinse lemons hot, pat dry and grate zest finely. Halve the lemons and squeeze out the juice. Whisk together lemon zest, lemon juice, cream cheese and remaining birch sugar until smooth. Fold in the remaining eggs one at a time. Briefly stir in the cornstarch.

4. 4.

   Remove the crust from the oven, discard parchment and beans. Spread the cheesecake mixture over the base and bake at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 50–60 minutes. Take out, loosen the edges with a knife and let cool.

5. 5.

   Wash mint leaves, shake dry and pluck individual leaves. Slice the low‑carb cheesecake into pieces, decorate with mint and enjoy.