Low carb cheesecake with variations

Ingredients for 1 servings:

• 400 g low-fat curd cheese
• 3 eggs
• 100 g margarine
• 1 pinch of cinnamon
• some lemon zest or lemon flavor
• 10 ml liquid sweetener
• 25 g vanilla protein powder
• 120 g fruit of your choice
• 1 pinch of salt
• Butter or margarine for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Preheat the oven to 150°C fan/convection oven. Separate the eggs, beat the egg whites until stiff, and set aside. Mix together the quark, margarine, egg yolks, cinnamon, salt, sweetener, egg white powder, lemon zest or lemon flavoring. Carefully fold the egg whites, little by little, into the quark mixture. Be careful not to overmix, or the fluffiness will be lost! Set the quark mixture aside for another 5 minutes to allow the mixture to settle. In the meantime, prepare a 20cm baking pan. Line the bottom with baking paper and grease the sides with butter or margarine. Pour the mixture into the pan and bake in the hot oven for 50 minutes. After baking, let the cake cool for another 15 minutes in a closed oven to prevent it from collapsing. Please check occasionally, as every oven bakes differently. There are three other variations for the cheesecake. Variation 1: Bake the cake as described above and let it cool. Puree part of the fruit—60 g—and add it as a sauce. Garnish with the other half on top. Option 2: Prepare the batter as described above, mix the fruit into the batter, and bake the cake. Once the cake has cooled, dust with powdered sugar, if desired. Option 3: Instead of low-fat quark, you can also use skyr (or similar) with vanilla flavor and then reduce the sweetener or flavoring. Tip: I can also imagine making this cheesecake vegan with soy quark.