Cheesecake without a base

Ingredients for 8 servings:

• 250 g quark (low-fat quark)
• 100 g yogurt (full-fat yogurt)
• ½ lemon(s), the juice, 9 tbsp Frutilose, 3 scoops Biobin (vegetable binding agent)
• 1 egg yolk
• 30 g almond(s) (flakes)
• 2 egg whites
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

(few kcal)

Preheat the oven to 200°C. Mix the quark with yogurt, Frutilose, and lemon juice, then thoroughly stir in the Biobin and egg yolk. Grease a springform pan (18 cm diameter) and sprinkle the bottom with flaked almonds. (You can also line the bottom with baking paper, seal the sides of the springform pan afterward, and only grease the edges; this makes it easier to remove the cake from the base.) Beat the egg whites until stiff peaks form and fold them into the quark mixture. Pour the mixture into the springform pan, smooth it out, and bake on the middle rack for about 30 minutes (at 200°C). Then reduce the oven heat and bake the cake for another 15-20 minutes at 180°C. Let the cake cool in the pan.