Low-carb cheesecake

Ingredients for 1 servings:

• 200 g flour (almond flour)
• 5 tbsp Flour (almond flour), for the topping
• 750 g quark
• possibly lemon peel, grated
• possibly vanilla pod(s), the pulp of which
• 150 g butter
• 15 sweetener tablets
• 3 eggs
• 4 tbsp water
• possibly almond flakes

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 40 minutes

Heat 2 tablespoons of water and dissolve 6 sweetener tablets in it. Knead 100g butter, 100g butter, and the sweetened water with 200g almond flour. Grease the pan and line with the dough. Heat 2 tablespoons of water and dissolve 9 sweetener tablets in it. Mix the quark and eggs with the lemon zest and the seeds of one vanilla pod and stir well. Add 50g butter to the hot water and let it melt. Pour in the warm, but not hot, water with the dissolved sweetener and continue stirring until a smooth mixture forms. Stir 5 level tablespoons of almond flour into the quark mixture to firm up the quark. The less almond flour you use, the wetter the mixture will be. Pour the quark mixture into the quark-lined pan and sprinkle with flaked almonds, if desired. Bake at 180°C for 65 minutes.