Fine apple cheesecake

Ingredients for 1 servings:

• 250 g apples, peeled and trimmed
• 1 tbsp lemon juice
• 30 g sugar
• 30 g butter
• 90 g sweetener (diabetic sweetener)
• 2 eggs
• 1 packet of vanilla pudding powder for cooking
• 500 g low-fat curd cheese
• 1 pinch of salt
• 20 g almond flakes
• 30 g apricot jam

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with little sugar

Cut the apples into pieces and drizzle with lemon juice. Beat the butter with diabetic sweetener until creamy. Separate the eggs. Beat in the egg yolks one at a time. Stir in the custard powder and quark. Beat the egg whites with salt until stiff. First fold the apples, then the egg whites into the mixture. Grease and flour a springform pan (26 cm diameter). Pour in the mixture and smooth it out. Bake in a preheated oven at 175 °C (convection not suitable) for about 45 minutes. Loosen the edges with a knife. Let cool in the pan. Toast the flaked almonds in a pan until golden brown. Remove and let cool. Remove the cake from the pan and place on a plate. Stir the apricot jam until smooth. Brush the edges of the cake with this and press the almonds into the edges.