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🍰 Rum Cheesecake

399 kcal · 30 min · 4 servings

Ingredients

• 90 g oat cookies
• 75 g butter
• 10 g oat flakes
• 20 g ground hazelnuts
• 4 tbsp STROH Rum (80)
• 650 g low-fat quark
• 1 lemon
• 125 g raspberries
• 1 pinch vanilla powder
• 200 g cream cheese (45% fat in dry matter)
• 90 g raw cane sugar
• 3 eggs (size M)
• 40 g cornstarch

Instructions

1. 1. Place the cookies in a clean kitchen towel.
2. 2. Crush the cookies into fine crumbs using a rolling pin.
3. 3. Melt the butter in a pot over low heat for about 2 minutes.
4. 4. Mix the melted butter with the cookie crumbs, oat flakes, nuts, and 2 tablespoons of STROH Rum 80.
5. 5. Line a springform pan with baking paper.
6. 6. Pour the cookie mixture into the pan.
7. 7. Press the mixture evenly onto the bottom.
8. 8. Let the quark drain.
9. 9. Rinse the lemon under hot water and pat it dry.
10. 10. Finely grate the lemon zest.
11. 11. Cut the lemon in half and squeeze out the juice.
12. 12. Wash the raspberries and pat them dry.
13. 13. Stir the quark, lemon zest, lemon juice, vanilla powder, cream cheese, 2 tablespoons of STROH Rum 80, sugar, and eggs until smooth.
14. 14. Briefly mix in the starch.
15. 15. Pour the filling onto the cookie base.
16. 16. Fold the raspberries into the filling.
17. 17. Preheat the oven.
18. 18. Bake the cake at 180 °C (convection 160 °C; gas: level 2–3) for 60 minutes.
19. 19. Remove the rum cheesecake from the oven.
20. 20. Let the cake cool down.
21. 21. Cut the cake into pieces.
22. 22. Serve the pieces.

Nutrition per serving

• kcal: 399
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 26 g