Cheesecake without added sugar

Ingredients for 1 servings:

• 100 g pitted soft dates
• 1 egg yolk
• 75 g butter
• 150 flour
• Butter for the mold
• 800 g cream cheese or quark
• 500 g Greek yogurt
• ½ organic lemon(s)
• 200 g pitted soft dates
• 5 eggs
• 70 g flour

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Cheesecake with the sweetness of dates, for 16 pieces

For the biscuit base, finely blend the soft dates, egg yolk, and butter in a high-powered food processor. Then gradually add the flour. Place the dough in a freezer bag, press it out to a thickness of about 1.5 cm, and let it rest in the refrigerator for at least 1 hour. Once the dough is firm, roll it out to a thickness of about 1 cm and cut out circles using the ring of the springform pan in which the cake will later be baked. Place the large biscuit on a baking tray lined with baking paper and bake in a preheated oven at 170°C (top and bottom heat) for about 12 minutes. Let the biscuit base cool. For the cream, finely blend the dates, eggs, and lemon zest in a high-powered food processor. Gradually add the flour, followed by the yogurt and cream cheese or quark. Preheat the oven to 180°C (top and bottom heat) and bring plenty of water to a boil. Grease a springform pan with butter and wrap the outside tightly with aluminum foil. No water should be able to seep in. Place the biscuit in the tin and spread the cream over it. Place the cake tin in a tall roasting tin and place both on the middle shelf of the oven. Fill the roasting tin with hot water and bake the cake for 45 minutes. Then reduce the temperature to 160°C and bake for a further 30 minutes. Then turn off the oven and let the cake rest for a further 60 minutes with the oven door half open. Then take the cake out of the oven and let it cool completely in the baking tin. It is best to then chill it in the fridge overnight. Tips: You can also bake the cake less laboriously and without a water bath. This will, however, cause the surface to crack. When I make the cake for small children, I use firm quark (quark) as the cream cheese is not only high in fat but also salt. I like to serve the cheesecake with pureed fruit, e.g. various berries or mango, or fruit salad, or in winter with steamed apples and a bit of cinnamon. You can garnish the biscuit with, for example, For example, you can refine it with lemon zest, or in winter with cinnamon or a teaspoon of gingerbread spice. In winter, I like to use orange or tangerine zest instead of lemon and a touch of cinnamon for the cream. You can find more recipes that use sweet fruit on my profile.