Strawberry Cheesecake with Quark-Oil Crust

Ingredients

• 200 g spelt whole‑grain flour
• 350 g low‑fat quark
• 3 eggs
• 2 tbsp Rapeseed oil
• 1 pinch salt
• 75 g raw cane sugar
• 250 g strawberries
• 0.5 tsp vanilla powder
• 2 tbsp Cornstarch
• 50 g almond slivers

Instructions

1. 1.

   Knead the spelt flour, 100 g quark, 1 egg, oil, salt and 3 tbsp sugar into a smooth dough for the quark‑oil crust. Roll the dough out into a circle and place it in a greased pan; let some dough hang over the edges and fold into pleats.

2. 2.

   Bake the quark‑oil crust preheated at 200 °C (180 °C fan, gas level 3) for 10 minutes.

3. 3.

   Meanwhile wash the strawberries, remove stems and cut large berries in half.

4. 4.

   Whisk together remaining quark, eggs, sugar, vanilla powder and cornstarch; spread over the crust. Insert strawberry halves into the cream and sprinkle with almond slivers. Reduce temperature to 180 °C (160 °C fan, gas level 2‑3) and bake the cheesecake for 30–35 minutes. Remove from oven and let cool.