Raspberry Cheesecake with Crunchy Crust

Ingredients

• 50 g chopped almonds
• 100 g spelt whole‑grain flour
• 135 g raw cane sugar
• Salt
• 5 eggs
• 85 g butter
• 250 g raspberries
• 1 vanilla pod
• 1 Organic lemon
• 1 kg low‑fat quark
• 3 tbsp cornstarch
• 30 g white chocolate (shaved)

Instructions

1. 1.

   First, toast the almonds in a hot dry pan over medium heat for 3 minutes and let them cool. Mix flour, 30 g raw cane sugar, a pinch of salt, and the almonds. Quickly knead with one egg and butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash, pit, and clean the raspberries. Split the vanilla pod lengthwise and scrape out the seeds. Rinse the lemon hot, pat dry, grate the zest finely, then squeeze out the juice. Drain the quark well.

3. 3.

   Separate the eggs. Beat the egg whites with a pinch of salt into stiff peaks. Whisk together the yolks with vanilla seeds, lemon zest and juice, quark, remaining raw cane sugar, and cornstarch. Gently fold in the whipped whites and raspberries.

4. 4.

   Roll out the dough on a floured surface to fit a greased springform pan, line the pan, and spread the quark mixture over it. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 50 minutes, covering promptly to prevent excessive browning.

5. 5.

   Remove the finished cake from the ring, let cool, sprinkle with white chocolate shavings, and serve sliced.