Cheesecake with Spelt Butter Biscuit Crust
Cheesecake with Organic Spelt Butter Biscuit Crust!
Prep Time: about 60 min.
Resting Time: about 60 min.
Baking Time: about 45 min.
Difficulty: easy
Yield: 12 pieces
Resting Time: about 60 min.
Baking Time: about 45 min.
Difficulty: easy
Yield: 12 pieces
Ingredients for the crust:
- 125g butter (lactose free if necessary)
- 200g Frusano Spelt Butter Biscuit
Ingredients for the cheesecake:
- 300g cream cheese (lactose free if necessary)
- 500g quark, 40% Fett i.Tr. (lactose free if necessary)
- 200g Frusano Corn Sugar
- 3 eggs
- 1 envelope Frusano Vanilla-Flavoured Custard Powder
Directions:
- Preheat the oven to 180°C (circulating air) and line a springform pan with baking paper.
- Put the biscuits in a freezer bag and smash with a rolling pin until you achieve a fine crumb. Melt the butter in the microwave for about 1 minute (900 Watt) and pour over the biscuit crumbs. With a fork, mix the butter into the crumbs until it is evenly distributed. Press the crumb mixture into the base of the springform pan.
- Combine all of the ingredients for the filling and mix with a hand mixer until smooth. Spread the filling over the biscuit crust and bake on the middle rack for about 45 minutes.
