Strawberry Cheesecake

Ingredients

• 220 g spelt whole‑grain flour
• 130 g coconut palm sugar
• a pinch of salt
• 5 eggs
• 120 g butter
• 1 Vanilla bean
• 1 kg low‑fat quark
• 60 g spelt whole‑grain semolina (4 tbsp)
• 0.5 lemon (juice)
• 600 g strawberries

Instructions

1. 1.

   Combine the flour, 50 g coconut palm sugar, a pinch of salt, one egg and cubed butter in a bowl. Mix with the dough hooks of a hand mixer until smooth, shape into a ball and chill for 30 minutes.

2. 2.

   Meanwhile split the vanilla bean lengthwise and scrape out the seeds. Separate the remaining eggs; beat the whites stiffly. Whisk together the yolks, quark, 3 tbsp semolina, lemon juice, vanilla seeds and the remaining coconut palm sugar. Fold in the egg whites.

3. 3.

   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.

4. 4.

   Wash and trim the strawberries; set aside one‑third. Toss the remaining berries with semolina and press into the dough. Spoon the quark mixture over the berries and bake in a preheated oven at 180 °C (fan 160 °C, gas 2–3) for 50 minutes.

5. 5.

   Let the cake cool and release it from the springform. Puree the leftover strawberries and serve as sauce alongside the cheesecake.