Ingredients for 12 portions:
- 200 g 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:
- Quickly knead the flour, egg, butter and sugar for the pastry. Place in the refrigerator for 30 minutes.
- 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.
- 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.
- Whip the cream until stiff and mix in.
- 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.
Click here for more information on cooking and baking with gelatine.