Quince Crumble Cheesecake

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Quince, quince & more quince. Why I have never eaten this fruit? In Peru, we use it as an "Energy Cleaner". We put it somewhere in the room and it turns black when it converts bad energy into good energy. Either way, enough with my Peruvian Juju.

​After watching the last Berchtesgadener Milch Video, I decided to make a cake myself using some of their products: Organic butter and Quark (curd). The first thing that got in my head was german cheesecake or crumble pie... so why not mix them both?

Ingredients:

For the quince compote:
1 kg of quince
50g sugar
2 cinnamon stick
5 tbsp water

For the filling:
500g Bio-Quark from Berchtesgadener Milch
2 eggs
1 package Vanilla Pudding powder
50g sugar

For the dough:
1 pack Butter of Berchtesgadener Milch
250 g Buckwheat flour
100g ground almonds (if possible roasted)
150g brown sugar

Let´s get Quinced! ​Wash the quince, cut it roughly. Don't worry about the size of the dices, you can re-cut them after cooked and when they are less hard. Put them in a saucepan with the water, sugar and the cinnamon sticks and cook them for about 25 minutes, let them cool.

​Put all the ingredients together for the dough and shape it into a ball. Wrap it in cling film and refrigerate for one hour.

​Separate the eggs. Beat the egg whites stiff. Stir the yolks with the sugar until creamy. Add Quark and pudding powder and mix everything together. Incorporate the egg whites. Preheat the oven to 180 degrees. Grease the springform.

Briefly knead 2/3 of the dough press it into the springform pulling up the edge. Spread the quince on top and then add the quark mixture and sprinkle with the rest of the shortcrust pastry as a sprinkle. Then bake the cake for about 55 minutes.

Did I mention this cake is Gluten-Free??? Sprinkle powder sugar and eat it while it is warm. I had some vanilla ice cream with it and I really loved it! 
Here is the video I was talking about. I hope you try this at home and don't forget to tell me how was it!