Strawberry cheesecake

Ingredients for 1 servings:

• 250 spelt flour type 630
• 75 sugar, brown
• 125 sweet cream butter
• 1 pinch of salt
• 1 egg(s)
• Grease for the edge
• 500 g low-fat curd cheese
• 150 g natural yogurt, 3.5% fat
• 150 g Greek yogurt
• 200 g double cream cheese
• 150 g brown sugar
• 4 m.-sized eggs
• 1 pack of cream pudding powder, alternatively 40 g starch flour
• 200 g compote (strawberry) or strawberry jam with at least 75% fruit content

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 55 minutes

for a 26cm springform pan

Preheat the oven to 170°C (top/bottom heat). Line a 26 cm springform pan with baking paper and grease the sides. For the shortcrust pastry base, cream the butter with sugar and salt until light and fluffy. Briefly beat in the egg and then add the flour. Knead everything into a shortcrust pastry. Roll out two-thirds of the dough and place it in the greased springform pan as the base. Form the edge from the remaining dough. Prick the base with a fork and refrigerate until ready to use. For the filling, separate the eggs. Beat the egg whites with one-third of the sugar and a pinch of salt until light and fluffy. Mix the quark, yogurt, Greek yogurt and cream cheese with two-thirds of the sugar. Beat in the egg yolks well. Stir in the custard powder or cornstarch. Then fold in the beaten egg whites and pour the batter into the pan. Drop the strawberry compote or jam in dollops onto the dough and swirl with a fork. Bake the cake in a hot oven on the middle rack for 70 minutes. Then let it cool in the pan and refrigerate for at least 3 hours. Ideally, overnight. Tip: Rhubarb and strawberry compote for spring or plum and cinnamon for fall. Or perhaps mulled wine cherries for winter? Boil 1 jar of cherries, including the juice, with 200 ml of mulled wine and 100 g of cornstarch, then let it cool. There are plenty of variations.