High Protein Cheesecake with Rhubarb

Ingredients for 1 servings:

• 2 stalk(s) rhubarb
• 2 eggs
• 100 g erythritol (sugar substitute)
• 400 g quark (high protein vanilla)
• 100 g light cream cheese
• 100 g soy cream Cuisine, light
• 1 tbsp pudding powder (high protein vanilla)
• 1 tbsp pudding powder (high protein semolina)
• 1 tsp baking powder
• ½ tsp vanilla powder
• 1 dashes lemon juice
• 1 pinch of salt
• some baking spray

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

Peel and finely chop the rhubarb, toss with a squeeze of lemon juice and 1 tablespoon of erythritol, and let it stand. Preheat oven to 160°C (top/bottom heat). Separate the eggs, beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with erythritol until frothy, add the remaining ingredients, and mix until creamy and smooth. Fold in the beaten egg whites, add the rhubarb, and mix gently. Line a 26 cm springform pan with parchment paper, lightly grease the edges with baking spray, and pour in the cake mixture. Bake for about 45 minutes, then let cool in the pan.