Cheesecake with poppy seed base

Ingredients for 1 servings:

• 250 g poppy seeds, ground
• 150 ml milk
• 100 g butter
• 50 g xylitol (sugar substitute)
• 400 g cream cheese
• 200 g sour cream
• 100 g xylitol (sugar substitute)
• 2 eggs
• 1 tbsp guar gum
• ½ lemon(s), juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

low-carb

Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Line a springform pan with baking paper or use a silicone mold. For the poppy seed base, bring the xylitol, butter, and milk to a boil briefly. Stir in the ground poppy seeds and let it swell. For the cheesecake mixture, beat the eggs with 100g of xylitol until frothy. Add the cream cheese, sour cream, guar gum, and lemon juice and mix well. Lightly press the poppy seed mixture into the baking pan and carefully spread the cheesecake mixture over the poppy seeds. Bake the cake on the middle rack for 40-45 minutes. Check frequently to make sure the cake doesn’t overcook.