Lemon Cheesecake

Ingredients for 1 servings:

• 1 tsp oil
• 30 g breadcrumbs
• 1 tbsp sugar
• 175 g sugar
• 500 g quark (low-fat quark)
• 1 pack of cream cheese, low-fat
• 1 egg(s)
• 4 egg whites
• 3 tbsp lemon(s) – zest, freshly grated, untreated
• 2 tbsp lemon(s)
• 1 pack of vanilla powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

This cake is very low in fat and quick to make.

Spray/brush a springform pan, 17-18 cm in diameter, with a thin layer of rapeseed or sunflower oil. To reduce the fat content, pour the oil into a spray bottle. For the base, combine 1-2 tablespoons of sugar and the breadcrumbs and pour into the pan. Shake and rotate the pan until the sides and bottom are thinly coated with the mixture. Preheat the oven to 175°C. Beat the sugar, quark, and cream cheese until creamy, then mix in the remaining ingredients. I also mix very finely chopped fruit, such as peeled apples or berries, into the mixture. Not too large, or the dough will tear during baking. Pour the mixture into the pan and bake in the oven for about 45 minutes until firm. Only remove the cake from the springform pan when completely cooled to prevent it from cracking. Serve cold. Per person: 3.14 g fat, 200 calories = 4 P If using a larger pan, double all ingredients. You can serve it with applesauce or your favorite fruits, such as raspberries, strawberries, blueberries, apricots… Strawberry or raspberry sauce tastes especially good. Simply blend the fruits in a blender and add them to the cake while still cold.