Classic cheesecake without refined sugar? Yes it can, thanks to maple syrup! The "liquid gold from Canada" is the thickened juice of sugar maple, which provides 274 kilocalories per 100 grams. Unlike conventional household sugar, maple syrup contains minerals such as potassium, iron and magnesium. In addition, the fructose content is relatively low.
You don't like raisins in cheesecake? Then just leave out the dried fruit!
- For the crust
- 180 grams Pastry flour
- 1 generous pinch Baking powder
- 50 grams sugar
- 1 egg
- 1 pinch salt
- 90 grams butter
- butter (for the pan)
For the crust: Mix flour with baking powder and knead into a smooth dough with sugar, egg, salt and butter. Wrap in foil and chill for 1 hour.
Preheat oven to 160°C (approximately 320°F). Roll out dough thinly and place into greased springform pan to the edge and pull up several times with a fork.
For the batter: Separate the eggs. Mix quark with 150 grams (approximately 5-1/4 ounces) sugar, vanilla sugar, lemon zest, cornstarch and yolks. Beat egg whites with the remaining sugar and salt until stiff. Mix raisins with flour and "dust" in a colander. Carefully fold beaten egg whites and raisins into quark mixture. Place mixture into the pan and bake in preheated oven on the second rack from the bottom for about 1 hour. If necessary, cover with aluminum foil. Remove from oven, cool and serve.