Pineapple Cheesecake

Ingredients

• 300 g pineapple (3 slices)
• 1 small organic lemon
• 500 g low‑fat quark
• 100 g sugar
• 3 eggs
• 100 ml milk (1.5% fat)
• 1 packet vanilla pudding powder
• 1 tsp cinnamon
• 1 tbsp powdered sugar

Instructions

1. 1.

   Cut the pineapple into small pieces.

2. 2.

   Rinse the lemon hot, dry it and grate its zest finely. Cut the lemon in half and squeeze out the juice.

3. 3.

   Line the bottom of a 24 cm springform with parchment paper. In a bowl combine lemon juice and zest with quark, sugar, eggs, milk, pudding powder and cinnamon. Mix well with a hand mixer. Fold in the pineapple pieces.

4. 4.

   Pour the batter into the pan and bake immediately in a preheated oven at 180 °C (fan: 160 °C, gas: level 2‑3) for 55–60 minutes.

5. 5.

   Insert a wooden stick into the center of the cake. If it comes out clean, the cake is done; otherwise bake a few more minutes.

6. 6.

   Let cool on a wire rack, remove from the pan and place on a plate. Sift powdered sugar over the cheesecake with a tea strainer and serve.