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Gluten-free cheesecake

updated

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Ingredients for 1 servings:

  • 6 eggs
  • 750 g quark
  • 175 g xylitol (sugar substitute)
  • 75 g cornstarch
  • 150 ml milk
  • 1 packet of vanilla sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

without granulated sugar

Separate the eggs. Beat the egg whites with two tablespoons of birch sugar until stiff and refrigerate. Combine the egg yolks with the quark and the remaining birch sugar. Dissolve the cornstarch in the milk and stir it into the quark mixture along with the vanilla sugar, then fold in the beaten egg whites. Preheat the oven to 220°C (425°F). Pour the cheese mixture into a springform pan and bake at 150°C (300°F) for about one hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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