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Low-carb cheesecake

updated

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Ingredients for 1 servings:

  • 1 kg quark
  • 7 eggs
  • 150 g almond(s), blanched, ground
  • 250 g margarine
  • 200 g erythritol (sugar substitute)
  • ½ pack of baking powder
  • e.g. strawberries

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

low-carb, gluten-free, flour-free, sugar-free

Mix all ingredients together and pour into a springform pan. Bake at 150°C (top/bottom heat) for about 1.5 hours, then test with a skewer. If the cake starts to get too brown too soon, cover with aluminum foil. After turning off the oven, wedge a wooden spoon in the oven door and let the cake cool in the oven to prevent it from collapsing. Puree the strawberries and pour over the cake before serving. You can also thicken the sauce with chia seeds or psyllium husks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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