High Protein Cheesecake with Strawberries

Ingredients for 4 servings:

• 2 tbsp soft wheat semolina
• 2 tbsp erythritol (sugar substitute)
• 1 egg(s)
• n. B. Cheesecake flavor powder (I use 10 g)
• 500 g low-fat curd cheese
• 200 g strawberries, frozen
• 3 sheets of gelatin
• 175 ml water, hot
• n. B. Strawberry flavor powder (I use 3 g)
• n. B. Sweetener

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 50 minutes

high in protein

Preheat the oven to 200 degrees Celsius (top/bottom heat). Line a small springform pan (26 cm) with baking paper. In a bowl, mix the semolina with the erythritol, cheesecake flavor powder, and egg. Now add the low-fat quark and mix everything well again. Pour the mixture into the cake pan and bake for about 30 minutes. Then let the cake cool with the oven door open. Then place the cake in the refrigerator and let it cool completely. Once the cake has cooled, halve the strawberries and top the cake with them. Soften the gelatin leaves in a shaker (or other container that can be tightly closed) with cold water for 5 minutes. Now drain the cold water and pour 175 ml of hot water over the softened gelatin leaves. Add the strawberry flavor powder and a little more sweetener if desired. Close the shaker tightly and shake until the gelatin has completely dissolved. Pour the liquid gelatin over the cake and refrigerate until the gelatin solidifies (about 2 hours). Then carefully remove the cake from the pan. Nutritional information per serving (1/4 of the cake): 163 calories | 15 g carbohydrates | 19 g protein | 2 g fat