Low-carb cheesecake with blueberries

Ingredients for 6 servings:

• 180 g almonds, ground
• 6 tsp xylitol (sugar substitute)
• 60 g butter
• Fat for the mold
• 500 g low-fat curd cheese
• 1 cup whipped cream, 200 ml
• 3 eggs
• ½ vanilla pod(s), including the pulp
• 1 packet of vanilla pudding powder
• 75 g xylitol (sugar substitute)
• ½ tonka bean(s), grated
• n. B. Blueberries, fresh

Instructions

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

without flour and without sugar

Preheat the oven to 170°C fan/convection oven. For the base, melt the butter. Combine the ground almonds and xylitol, then mix with the melted butter. Pour the mixture into a greased 26cm springform pan and press down firmly. For the topping, beat the cream with a hand mixer until semi-stiff. Then add the quark and eggs and mix well again. Then add the vanilla, pudding powder, xylitol, and—if using—the zest of half a tonka bean to the mixture. Mix everything well again. Empty the finished mixture onto the almond base and scatter the fresh blueberries on top (raspberries or currants also work very well). Place the cake in the preheated oven and bake for about 50 minutes (don’t forget to do the toothpick test). Let it cool completely and carefully remove it from the pan.