cheesecake

Ingredients for 1 servings:

• 400 g biscuits (spelt or oat biscuits, whole grain)
• 200 g butter
• 3 limes
• 500 g ricotta
• 500 g quark
• 1 can condensed milk, sweetened (Milkmaid, 170 g)
• 100 g sugar
• 6 eggs
• Oil for the mold
• Powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 35 minutes

Crush the whole-wheat biscuits in batches using a food processor. Melt the butter in a small saucepan and stir it into the crushed biscuits. Grease the bottom of a rectangular springform pan (23 x 34 cm) with oil. Spread the buttercrumb mixture evenly over the cake and press it firmly into the base with your hands. Chill for about 30 minutes. Preheat the oven to 180°C (top/bottom heat, fan oven: 160°C, gas mark 3). Rinse the limes with hot water, pat dry, and finely grate the zest. Squeeze out the juice. Mix together the ricotta, quark, milk, sugar, 1-2 tablespoons of grated lime zest, and about 50 ml of lime juice. Gradually stir in the eggs. Pour the lime-quark mixture onto the cold base and smooth it down. Bake in the oven for about 50 minutes. Remove from the oven and let the cake cool on a wire rack. Cut into pieces and dust with powdered sugar just before serving.