Quark Cheesecake with Raisins

Ingredients

• 120 g spelt whole‑grain flour
• 100 g Ground Almonds
• 150 g maple syrup
• Salt
• 5 eggs
• 120 g butter
• 1 kg low‑fat quark
• 1 Organic lemon
• 1 vanilla pod
• 50 g cornstarch
• 120 g raisins

Instructions

1. 1.

   For the crust, combine flour, almonds, 60 g maple syrup, a pinch of salt, one egg and cubed butter in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 60 minutes.

2. 2.

   Meanwhile, drain the quark well. Rinse the lemon hot, pat dry and finely grate the zest. Cut the lemon in half and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds.

3. 3.

   For the quark filling, separate the remaining eggs. Beat the egg whites with a pinch of salt into stiff peaks. Whisk the yolks and the remaining maple syrup with a hand mixer until creamy. Fold in the quark, 1 tsp lemon zest, lemon juice, vanilla seeds, cornstarch and raisins. Gently fold in the meringue.

4. 4.

   Roll out the dough on a floured surface (about 30 cm diameter), place it in a greased springform pan and lift up a rim.

5. 5.

   Pour the quark mixture into the pan. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 50–60 minutes, covering with foil if needed to prevent over‑browning. Remove, let cool, then release from the springform. Slice and serve.