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🍰 Crunchy Hazelnut Cheesecake

260 kcal · 30 min · 4 servings

Ingredients

• 120 g wheat wholemeal flour
• 100 g ground hazelnuts
• 150 g coconut blossom sugar
• salt
• 5 eggs (size M)
• 120 g butter
• 1 kg quark (20% fat)
• 1 organic lemon
• 1 vanilla pod
• 50 g cornstarch

Instructions

1. 1. Put flour, hazelnuts, 50 g coconut blossom sugar, a pinch of salt, one egg, and cubed butter into a bowl.
2. 2. Quickly knead the ingredients into a soft shortcrust dough.
3. 3. Wrap the dough in cling film.
4. 4. Chill the dough in the refrigerator for about 30 minutes.
5. 5. Let the quark drain well.
6. 6. Rinse the lemon under hot water and pat it dry.
7. 7. Finely grate the lemon zest.
8. 8. Cut the lemon in half.
9. 9. Squeeze out the lemon juice.
10. 10. Slit the vanilla pod lengthwise.
11. 11. Scrape out the vanilla seeds.
12. 12. Separate the remaining eggs for the quark mixture.
13. 13. Beat the egg whites with a pinch of salt until stiff peaks form (meringue).
14. 14. Beat the egg yolks and the remaining coconut blossom sugar with the beaters of a hand mixer until creamy.
15. 15. Stir in the quark.
16. 16. Add 1 tsp lemon zest.
17. 17. Add the lemon juice.
18. 18. Add the vanilla seeds.
19. 19. Add cornstarch and stir everything well.
20. 20. Gently fold the meringue into the mixture.
21. 21. Roll out the dough on a floured work surface.
22. 22. Make sure the dough has a diameter of about 30 cm.
23. 23. Place the dough in a greased springform pan.
24. 24. Press up the sides to form a crust.
25. 25. Pour the quark mixture into the pan.
26. 26. Preheat the oven.
27. 27. Bake the cake at 180 °C (convection 160 °C; gas mark 2–3).
28. 28. Bake the cake for 50 minutes.
29. 29. Remove the cake from the oven.
30. 30. Let the cake cool.
31. 31. Release the cake from the springform pan.
32. 32. Cut the cake into pieces.
33. 33. Serve the cake.

Nutrition per serving

• kcal: 260
• Protein: 12 g · Fett/Fat: 15 g · Carbs: 20 g