Rum Cheesecake

Ingredients

• 90 g oat cookies
• 75 g butter
• 10 g rolled oats
• 20 g ground hazelnuts
• 4 tbsp STROH Rum (80)
• 650 g low-fat quark
• 1 Organic lemon
• 125 g Raspberries
• 1 tsp vanilla powder
• 200 g cream cheese (45% fat in the tub)
• 90 g raw cane sugar
• 3 medium eggs
• 40 g cornstarch

Instructions

1. 1.

   Place cookies in a clean kitchen towel and crush them into crumbs with a rolling pin. Melt butter in a saucepan over low heat for about 2 minutes, then mix with cookie crumbs, oats, nuts, and 2 tbsp STROH Rum 80. Line a springform pan with parchment paper, pour the crust mixture in, and press it evenly onto the bottom.

2. 2.

   Drain the quark. Rinse the lemon hot, pat dry, and finely grate its zest. Halve the lemon and squeeze out the juice. Wash raspberries and pat them dry.

3. 3.

   For the filling whisk together quark, lemon zest and juice, vanilla powder, cream cheese, 2 tbsp STROH Rum 80, sugar, and eggs until smooth. Briefly stir in cornstarch.

4. 4.

   Spread the filling over the cookie base and fold in raspberries. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 60 minutes. Remove the cheesecake from the oven and let it cool. Slice and serve.