Low-calorie raspberry cheesecake

Ingredients for 1 servings:

• 80 g oat bran
• 50 ml oat milk (oat drink)
• 2 eggs, size M
• 1 ½ tsp cream of tartar baking powder
• 300 g low-fat curd cheese
• 1 organic lemon(s), zest
• 2 eggs
• 35 g Stevia or other sweetener
• 1 ½ tsp cream of tartar baking powder
• 125 g raspberries, fresh
• 125 g raspberries for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

First, mix the oat bran (I still grind the bran into flour) with the two eggs, the 50 ml of almond milk, and the baking powder in a bowl. Let the dough rise for 10 minutes. Preheat the oven to 180°C (top/bottom heat). Line an 18 cm springform pan with baking paper, pour in the batter, and bake for 35 minutes. Prepare 125 g of fresh raspberries or other berries, such as blackberries, blueberries, or similar. After about 30 minutes of baking, prepare the quark mixture. To do this, mix 300 g of low-fat quark, the zest of the organic lemon, the two eggs, 40 g of stevia, and the baking powder. After 35 minutes of baking, add the 125 g of raspberries to the pre-baked base and spread the quark mixture on top. Return to the oven and bake for another 40-45 minutes, depending on how brown you want the cake. Let the baked cake cool slightly in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Finally, scatter the remaining 125g of raspberries on top of the cooled cake as a garnish. One slice contains about 120 calories for 8 pieces.