Ingredients for 16 servings:
200 g butter biscuits
70 g butter
1 organic lemon
300 g double cream cream cheese
500 g low-fat quark
1 packet vanilla sugar
120 g sugar
50 g flour
For the crumble
60 g soft butter
120 g flour
60 g sugar
20 g ground hazelnuts
Preparation:
1. Place the butter biscuits in a freezer bag and crush finely with a rolling pin. Melt the butter. Grate the lemon zest and squeeze the juice from the lemon. Squeeze the juice from the lemon. Line a baking tin (28 x 20 cm, with a high edge) with baking parchment. Mix the biscuit crumbs with the butter and lemon juice and press into the baking tin. Chill for 30 minutes.
2. Mix the cream cheese with the quark, lemon zest, vanilla sugar, sugar and flour until smooth. Spread over the biscuit base and smooth down.
3. Preheat the oven (180 °C, fan oven: 160 °C). For the crumble, mix the butter with flour, sugar and hazelnuts with your hands to make crumbles. Spread over the quark mixture. Bake in the oven for about 45 minutes. Remove from the oven and leave to cool slightly in the tin.
Preparation time approx. 30 minutes, baking time approx. 45 minutes
Nutritional values per portion approx.:
303 kcal / 1270 kJ
9 g protein
16 g fat
30 g KH
(FoodCentrale by ddp images)
