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Lemon cheesecake
Ingredients for 12 portions:
- 200g wholemeal flour
- 1 egg
- 100 g butter
- 100 g sugar
- Fat for the springform pan
- 400 g low-fat quark
- 125 g icing sugar
- Juice of 2 lemons
- 2 drops lemon oil
- 1 pack white gelatine powder
- 250 ml cream
- 3 untreated lemons
- ½ bunch mint
Preparation:
1. Quickly knead the flour, egg, butter and sugar for the pastry. Place in the refrigerator for 30 minutes.
2. Pre-heat the oven to 170 °C. Roll out the pastry on a flour-dusted surface. Lay the pastry in the greased springform pan (28 cm), pressing it down into the bottom and 3 cm up the sides. Prick the base with a fork several times and bake for ca. 20 minutes.
3. Mix the quark with the icing sugar, lemon juice and lemon oil. Mix the gelatine with 4 tablespoons of water, allow to swell for ca. 10 minutes. Heat gently, allow to dissolve and then blend into the mixture.
4. Whip the cream until stiff and mix in.
5. Spread the mixture on the cool base; place in the refrigerator for at least 2 hours. Cut the lemons into thin slices and pick the mint leaves; garnish the cheesecake with lemon and mint.
Preparation time: 50 Min.
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