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🍰 Crunchy Cheesecake with Shortcrust Base

319 kcal · 30 min · 4 servings

Crunchy Cheesecake with Shortcrust Base Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put flour, 50 g coconut blossom sugar, cocoa, 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. Place the dough in the refrigerator for about 30 minutes to chill.
  5. 5. Drain the quark mixture well so that it drips dry.
  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 and squeeze out the juice.
  9. 9. Slit the vanilla pod lengthwise.
  10. 10. Scrape out the seeds with a knife.
  11. 11. Separate the remaining eggs for the quark mixture.
  12. 12. Beat the egg whites with a pinch of salt until stiff peaks form (meringue).
  13. 13. Beat the egg yolks and the remaining coconut blossom sugar with the beaters of your hand mixer until creamy.
  14. 14. Stir in the quark, 1 tsp lemon zest, 3 tbsp lemon juice, vanilla seeds, and cornstarch.
  15. 15. Gently fold the meringue into the mixture.
  16. 16. Roll out the dough on a lightly floured work surface.
  17. 17. Place the dough in a greased springform pan.
  18. 18. Pour the quark mixture into the pan.
  19. 19. Bake the cake in the preheated oven at 180 °C (convection 160 °C; gas mark 2–3) for about 50 minutes.
  20. 20. Take the cake out.
  21. 21. Let it cool.
  22. 22. Release the cake from the springform pan.
  23. 23. Wash the strawberries.
  24. 24. Remove the stems.
  25. 25. Halve the strawberries.
  26. 26. Dust the cheesecake with erythritol powdered sugar for serving.
  27. 27. Cut the cake into pieces.
  28. 28. Serve with the strawberries.

Nutrition per serving