Light cheesecake with biscuit base

Ingredients for 1 servings:

• 5 eggs
• 100 g sugar
• 100 g erythritol (sugar substitute)
• 750 g low-fat curd cheese
• 250 g light cream (sour cream + starch, approx. 15% fat)
• ½ vanilla pod(s)
• lemon juice
• e.g. salt or sugar for the soil
• 200 g biscuits, e.g. speculatius and/or butter biscuits
• 100 g butter (semi-skimmed butter)
• 60 g cornstarch
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

with semi-skimmed butter, erythritol, without custard powder, not so sweet

Finely grind the biscuits in a mixer. Melt the butter and add it. Mix and press into a greased 26cm springform pan with your fingers. Slightly raise the edges. Beat the eggs, sugar, and erythritol until fluffy. Gently add the low-fat quark and cream and stir. Sprinkle in the cornstarch. Season with lemon juice and a vanilla pod. Carefully pour the filling onto the base. Bake the cake for 50 minutes at 175°C in a preheated oven with top and bottom heat. Do not open the door. Then let it rest for 15 minutes in the switched-off oven.