Fitness cream cheesecake with kiwi topping

Ingredients for 1 servings:

• 3 m.-sized eggs
• 30 g xylitol (sugar substitute)
• 1 pinch of Bourbon vanilla powder
• 30 g almond flour, alternatively coconut flour or wholemeal spelled flour
• 100 g almonds, ground
• 20 g potato starch or cornstarch
• 1 tsp, leveled baking powder
• 500 g low-fat curd cheese
• 500 g cream cheese, 0.2% fat, e.g. Exquisa Fitline
• 100 g protein powder, vanilla
• 1 sachet of agar-agar, 10 g each
• 10 kiwifruits, ripe
• 1 sachet of agar-agar, 10 g each

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

little sugar and lots of protein

Preheat the oven to 160°C (top/bottom heat) or 140°C (fan oven) and line the bottom of a springform pan with baking paper. For the base, beat the eggs with the birch sugar and vanilla powder with a hand mixer for about 3-4 minutes until frothy. Mix the almond flour, ground almonds, cornstarch and baking powder and sift finely. Gradually add the flour mixture to the egg mixture and mix until smooth. Pour the batter into the springform pan and smooth it out. Bake the base in the preheated oven for 20-25 minutes and then let it cool. For the quark layer, mix the quark, cream cheese and egg white powder well and set aside. Prepare the agar agar according to the package instructions and mix it into the quark and cream cheese mixture. Quickly spread the cream mixture over the base of the springform pan and smooth it out. For the topping, peel the ripe kiwis, puree them finely with a hand blender, and set aside. Prepare the agar agar according to the package instructions, stir it into the kiwi puree, quickly spread it over the quark and cream cheese mixture, and smooth it down. Refrigerate the cake for about 2 hours and then enjoy.