Cheesecake with raspberries, low sugar and coconut oil

Ingredients for 1 servings:

• 8 whole-grain butter cookies
• 4 tbsp coconut oil
• 250 g low-fat quark, organic
• 200 g cream cheese, grainy, organic
• 4 tsp coconut blossom sugar
• 1 pack of fresh raspberries, approx. 125 g
• 2 small eggs
• ½ vanilla pod(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

without baking, from an 18 cm or smaller baking pan, approx. 2 – 4 pieces

Crush the biscuits and melt the coconut oil. Then mix the oil with the biscuits and press the mixture into a small tart pan to form a base. The pan does not need to be greased. Mix the quark, cream cheese, eggs, sugar, and vanilla bean pulp until creamy. Wash and drain the raspberries. Spread the raspberries on the tart base and pour the quark mixture over them. Bake the cake in a preheated oven at 180°C (convection oven) for about 30-40 minutes. Once the cake has cooled, place it in the refrigerator and serve cold so the coconut oil hardens properly. I bake it in a small tart pan; the cake then serves 2-4 people.