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🍰 Lemon Cheesecake on Biscuit Crust

230 kcal · 30 min · 4 servings

Ingredients

• 100 g spelt rusk (9 spelt rusks)
• 40 g butter
• 1 organic lemon
• 5 egg whites
• 1 pinch salt
• 500 g cream cheese (cream stage; min. 50% fat in dry matter)
• 125 ml sour cream
• 100 g agave syrup

Instructions

1. 1. Place the biscuit pieces into a clean kitchen towel.
2. 2. Crush the biscuits into fine crumbs using a rolling pin.
3. 3. Melt the butter in a small saucepan over low heat.
4. 4. Mix the melted butter with the biscuit crumbs.
5. 5. Line a springform pan with baking paper.
6. 6. Pour the biscuit-butter mixture into the pan.
7. 7. Press the crust down firmly and evenly.
8. 8. Rinse the lemon under hot water.
9. 9. Dry the lemon with a cloth.
10. 10. Grate the lemon zest finely.
11. 11. Cut the lemon in half.
12. 12. Squeeze the juice from the lemon.
13. 13. Place the egg whites into a bowl.
14. 14. Add a pinch of salt to the eggs.
15. 15. Whip the egg whites stiffly into meringue.
16. 16. Mix the lemon zest with the lemon juice.
17. 17. Add the cream cheese to the lemon mixture.
18. 18. Add the sour cream to the mixture.
19. 19. Add the agave syrup to the mixture.
20. 20. Stir all filling ingredients well.
21. 21. Gently fold the meringue into the filling.
22. 22. Pour the filling onto the biscuit base.
23. 23. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
24. 24. Bake the cake in the oven for 1 hour.
25. 25. Loosen the cake from the edge of the pan with a knife.
26. 26. Let the cake cool down.

Nutrition per serving

• kcal: 230
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 17 g