Stracciatella Cheesecake with Macadamia Nuts

Ingredients

• 220 g spelt whole‑grain flour
• 130 g coconut sugar
• 2 tbsp cocoa powder
• Pinch of salt
• 5 eggs
• 120 g butter
• 2 tbsp chopped macadamia nuts
• 1 Vanilla bean
• 100 g dark chocolate (70% cacao)
• 750 g cream cheese (10% fat)
• 40 g cornstarch

Instructions

1. 1.

   For the crust, combine flour, 50 g coconut sugar, cocoa powder, a pinch of salt, one egg, grated butter and macadamia nuts in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Slice the vanilla bean lengthwise and scrape out the seeds. Chop the chocolate.

3. 3.

   Separate the remaining eggs. Beat the whites with a pinch of salt until stiff peaks form. Whisk the yolks and remaining coconut sugar with an electric mixer until creamy. Fold in vanilla seeds, chocolate, cream cheese and cornstarch. Gently fold in the meringue.

4. 4.

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

5. 5.

   Pour the cheesecake filling into the pan. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 55–60 minutes. Remove, let cool, then release from the pan. Slice and serve.