Plum Cheesecake

Ingredients

• 350 g spelt whole‑grain flour
• 125 g coconut blossom sugar
• 1 pinch salt
• 5 eggs
• 175 g butter
• 450 g plums
• 750 g low‑fat quark
• 1 Organic lemon
• 1 packet vanilla pudding powder
• 1 tsp Baking powder
• 75 g whole‑grain semolina

Instructions

1. 1.

   Knead 250 g flour, 50 g coconut blossom sugar, a pinch of salt, one egg and 125 g butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile wash and pit the plums. Prepare crumbs from 100 g flour, 30 g coconut blossom sugar and 50 g butter; chill for about 30 minutes.

3. 3.

   Roll out the shortcrust dough between two sheets of baking paper and place it on a baking tray, forming an edge.

4. 4.

   Separate the remaining eggs. Beat egg whites with a pinch of salt into stiff peaks. Rinse the lemon hot, pat dry and grate its zest finely. Halve the lemon and squeeze out the juice. Whisk together egg yolks, lemon zest, lemon juice, the remaining coconut blossom sugar and quark. Mix in pudding powder, baking powder and semolina, then fold in the beaten egg whites.

5. 5.

   Spread the semolina‑quark mixture over the shortcrust base and smooth it. Top with plums, press them slightly into the filling and sprinkle with the crumbs. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 45 minutes. Let cool and cut into pieces.