Cheesecake with wholemeal spelt flour

Ingredients for 1 servings:

• 330 g wholemeal spelt flour
• 100 g sugar
• 130 g butter
• 2 m.-sized eggs
• 2 packets of vanilla sugar
• 1 packet of baking powder
• Butter and flour for the mold
• 750 g low-fat curd cheese
• 400 g sour cream
• 200 g sugar
• 2 packets of vanilla pudding powder
• 100 ml sunflower oil
• 600 ml milk
• 4 eggs
• some lemon peel
• 1 vanilla pod(s), optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Reduced sugar

Grease the bottom of a 26 cm springform pan with butter and lightly flour. Knead all the dough ingredients into a ball using a dough hook on low speed. Line the bottom of the pan with two-thirds of the dough. Shape the remainder into a log and press it down into the edges. Chill the dough for about 40 minutes. Rinse the lemon with hot water and grate the zest. Combine the quark, sour cream, and oil in a large mixing bowl and mix well. Gradually add the remaining ingredients, finally adding the milk. Pour the mixture into the pan. Preheat the oven to 200°C (top/bottom heat) (or 175°C fan-assisted). Bake the cake for 60-80 minutes. For best results, use a combination oven with a fan-assisted oven and microwave at 180 watts, 160°C, and 40 minutes. Then bake for another 20 minutes at 100°C (fan-assisted oven).