Marbled Cheesecake with Cherries

Ingredients

• 300 g spelt flour type 1050
• 5 eggs
• 175 g butter (room temperature)
• 3 tbsp Milk (3.5% fat)
• Salt
• 200 g honey
• 4 tbsp cocoa powder
• 1 packet baking powder
• 600 g low-fat quark
• 400 g sour cherries
• 1 Organic lemon
• 1 Vanilla bean
• 200 g Sour Cream
• 100 g Yogurt (3.5% fat)
• 40 g cornstarch

Instructions

1. 1.

   Combine flour, 1 egg, butter pieces, milk, a pinch of salt, 75 g honey, cocoa powder and baking powder in a bowl. Knead with the dough hooks of a hand mixer. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile, drain the quark well. Wash and pit the cherries. Rinse the lemon hot, pat dry and finely grate the zest. Split the vanilla bean lengthwise and scrape out the seeds.

3. 3.

   For the topping separate the remaining eggs. Beat egg whites with salt into stiff peaks. Whisk yolks with the remaining honey, quark, lemon zest, vanilla seeds, sour cream, yogurt and cornstarch until smooth. Gently fold in the meringue.

4. 4.

   Line a baking pan with parchment paper. Roll 2/3 of the dough to fit the pan and fill it. Spread the quark mixture over the base and smooth it out. Tear the remaining dough into small pieces and scatter them along with the cherries on top of the quark layer.

5. 5.

   Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 45–50 minutes. Remove, let cool, then cut into slices and serve.