Savory Cheesecake with Feta and Scallions

For the base, mound up the flour on a work surface and mix with the salt. Make a well in the center and add the egg yolks. Distribute the pieces of cold butter around the edge. Mix with a dough scraper until combined and small crumbs are formed. Knead quickly by hand to make a smooth dough. If necessary, add another 1-2 tablespoons of cold water or some flour. Form the dough into a ball and wrap in plastic wrap, then refrigerate for about 30 minutes.

Line a springform pan with parchment paper and preheat the convection oven to 180°C (approximately 350°F).

Roll out the dough on a floured surface to the size of the pan, place the dough in the pan and press. Line the dough with parchment paper, then top with dried beans. Blind bake for about 20 minutes, then remove paper and beans and let cool.

For the filling, soak the gelatin in cold water for about 10 minutes. Rinse and trim the scallions. Cut the green parts into long, thin strips and set aside. Chop the remaining scallion finely. Puree the feta with the cream cheese, then stir in the quark, lime juice and zest and the chopped scallions. Season with salt and pepper. Melt the gelatin in a small saucepan over low heat. Stir in 2-3 tablespoons of the cheese mixture, then fold the gelatin into the rest of the cheese and mix well. Spread on the base in the springform pan. Refrigerate for at least 3 hours, preferably overnight.