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🍰 Lemon Cheesecake with Nut Base

374 kcal · 30 min · 4 servings

Ingredients

• 50 g hazelnuts
• 120 g whole wheat cookies
• 1 pinch cinnamon
• 1 tbsp cocoa powder
• 80 g butter
• 1 untreated lemon
• 500 g crème fraîche
• 600 g curd cheese (10% fat)
• 150 g sugar
• 30 g cornstarch
• 2 eggs
• 20 ml lemon liqueur
• 2 egg whites
• 2 tbsp powdered sugar
• 0.5 tsp cinnamon

Instructions

1. 1. Grind the hazelnuts finely in a blender.
2. 2. Crush the biscuits roughly and add them to the blender.
3. 3. Grind the biscuits finely together with the nuts.
4. 4. Add the cinnamon and cocoa powder to the nut-biscuit mixture.
5. 5. Melt the butter.
6. 6. Mix the melted butter with the crumbs.
7. 7. Line a springform pan with baking paper.
8. 8. Press the crumbs firmly onto the bottom of the pan.
9. 9. Preheat the oven to 180 degrees Celsius with top and bottom heat.
10. 10. Wash the lemon thoroughly with hot water.
11. 11. Peel the lemon zest all around using a peeler or a sharp knife.
12. 12. Cut the zest into thin strips.
13. 13. Set aside about half of the lemon strips.
14. 14. Squeeze the juice from the lemon.
15. 15. Take out about 150 grams of the crème fraîche.
16. 16. Place the removed crème fraîche in a cool spot.
17. 17. Mix the remaining crème fraîche with the quark cheese.
18. 18. Add the sugar to the cheese mixture.
19. 19. Add the starch to the cheese mixture.
20. 20. Add the eggs to the cheese mixture.
21. 21. Add the liqueur to the cheese mixture.
22. 22. Add the lemon juice to the cheese mixture.
23. 23. Add the remaining lemon strips to the cheese mixture.
24. 24. Mix all filling ingredients well.
25. 25. Spread the cream over the nut base.
26. 26. Bake the cake in the oven for about 45 minutes.
27. 27. Bake the cake until golden brown.
28. 28. Whip the egg whites with the powdered sugar to stiff peaks.
29. 29. Fill the meringue mixture into a piping bag.
30. 30. Remove the cake from the oven about 5 minutes before the end of the baking time.
31. 31. Pipe about 12 dollops of meringue in the center of the cake.
32. 32. Bake the cake for another 5 minutes.
33. 33. Bake the meringues until lightly light brown.
34. 34. Pipe the remaining meringue mixture onto a baking sheet lined with baking paper.
35. 35. Bake the meringues on the sheet as well.
36. 36. Let the cheesecake cool down.
37. 37. Mix the chilled crème fraîche with the cinnamon.
38. 38. Place dollops of the cinnamon cream on the cake slices.
39. 39. Sprinkle the cake slices with the remaining lemon strips.
40. 40. Serve the cake.

Nutrition per serving

• kcal: 374
• Protein: 11 g · Fett/Fat: 24 g · Carbs: 27 g