Pear Cheesecake from the Sheet

Ingredients

• 300 g spelt whole‑grain flour
• 1 tbsp cocoa powder
• 3 tsp baking powder
• 1 pinch salt
• 1 vanilla pod
• 400 g low‑fat quark
• 6 tbsp rapeseed oil
• 4 eggs
• 125 g cane sugar
• 1 Organic lemon
• 1.5 kg pears
• 250 g crème fraîche
• 1 tbsp Cornstarch
• 1 tsp clove powder
• 1 tsp ginger powder
• 1 tbsp powdered sugar made from cane sugar

Instructions

1. 1.

   Mix flour, cocoa, baking powder and salt. Split the vanilla pod lengthwise and scrape out the seeds. Knead the dry mixture with the vanilla seeds, 150 g quark, oil, one egg and 50 g sugar until smooth. Roll out the dough and place it on a baking sheet, forming a small edge.

2. 2.

   Rinse the lemon hot, pat dry and grate the zest finely. Squeeze out the juice. Peel the pears, halve them lengthwise, remove the core and cut shallow slits from the top without cutting through. Drizzle the pears with lemon juice.

3. 3.

   Separate the remaining eggs. Beat the egg whites until stiff peaks form. Whisk together the yolks with lemon zest, remaining quark, sugar, crème fraîche, cornstarch, clove and ginger powders, then gently fold in the meringue.

4. 4.

   Spread the cream over the dough, place the pears on top with their cut sides facing down, press them slightly into the filling, and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 30 minutes. Remove and cool. Dust with powdered sugar before serving.