Stachelberry Cheesecake

Ingredients

• 225 g spelt flour type 1050
• 110 g coconut palm sugar
• 5 eggs
• 125 g butter
• 500 g Low-fat quark
• 1 Organic lemon
• 1 vanilla pod
• 40 g cornstarch
• 1 tsp Baking powder
• 250 g stachelberries

Instructions

1. 1.

   Mix flour, 50 g coconut palm sugar, a pinch of salt, one egg and 120 g butter in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile, brush the baking dish with remaining butter. Roll out two-thirds of the dough. Place it in the dish, lift up the edges, and bake in a preheated oven at 175 °C (160 °C fan; gas: level 2–3) for about 15 minutes.

3. 3.

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

4. 4.

   Separate the remaining eggs. Beat egg whites with a pinch of salt into stiff peaks. Whisk yolks and remaining coconut palm sugar with a hand mixer until creamy. Fold in quark, 1 tsp lemon zest, lemon juice, vanilla seeds, cornstarch and baking powder. Gently fold in the meringue. Pour the mixture into the dish.

5. 5.

   Wash, dry and place stachelberries on top of the quark layer. Grate remaining dough for crumbs and sprinkle over the cake. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 50 minutes. Remove, let cool, cut into pieces and serve.