Puff Pastry Cheesecake

Ingredients

• 350 g whole‑grain puff pastry
• 30 g liquid butter
• 6 sheets gelatin
• 1 Organic lemon
• 1 Vanilla bean
• 500 g cream cheese (three‑quarter fat; 30% fat in total)
• 500 g low‑fat quark
• 100 g powdered sugar from raw cane sugar (for dusting)
• 200 ml whipping cream
• mint
• wildflower petals

Instructions

1. 1.

   Roll out the puff pastry to about 5 mm thickness. Cut two circles (26 cm diameter) and place each on a parchment‑lined baking sheet.

2. 2.

   Prick one circle several times with a fork, brush half of the butter over it. Slice the second circle into 12 wedges and brush with the remaining butter. Bake both sheets in a preheated oven at 220 °C (200 °C fan; gas level 3–4) for 15–20 minutes until golden brown.

3. 3.

   Remove the trays from the oven and let them cool completely. Carefully flip the entire base, place it on a plate, and encircle with a cake ring.

4. 4.

   Soak gelatin in cold water. Rinse the lemon hot, pat dry, grate the zest finely, then squeeze out the juice. Split the vanilla bean lengthwise and scrape out the seeds.

5. 5.

   Squeeze out excess water from the gelatin, gently warm it in a small pot until melted. In a bowl whisk together cream cheese, quark, lemon zest and juice, 75 g powdered sugar, and vanilla seeds until smooth. Stir in 4–5 tablespoons of the melted gelatin, then fold this into the remaining cheesecake mixture. Whip the cream stiffly and fold it in. Spread the batter over the base and smooth the top. Chill for at least four hours.

6. 6.

   Before serving remove the cake ring, cover with puff pastry pieces, slice the cheesecake, dust with remaining powdered sugar, and garnish with mint leaves and wildflower petals as desired.