Low-carb cheesecake

Ingredients for 1 servings:

• 500 g cream cheese, 0.2 – 0.4% fat
• 500 g low-fat curd cheese
• 4 eggs
• 1 packet of vanilla pudding powder for cooking
• 4 tbsp soft wheat semolina
• 20 drops of Flavdrops, vanilla flavor
• 1 pack of Bourbon vanilla flavoring
• 3 dashes of Stevia
• ½ pack of baking powder
• 40 g protein powder, e.g. vanilla or marzipan flavor
• 1 dashes lemon juice
• 100 g xylitol (sugar substitute)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 45 minutes

low fat, for a 26 cm springform pan

Separate the eggs and beat the egg whites until stiff. Place the egg yolks, cream cheese, low-fat quark, pudding powder, soft wheat semolina, Flavdrops, bourbon vanilla flavor, stevia, baking powder, xylitol (sugar substitute), and lemon juice in a mixing bowl and mix with a hand mixer until smooth. Then transfer about half of the mixture to a second mixing bowl, add the protein powder, and mix with a hand mixer until smooth. Stir the stiffly beaten egg whites into the mixture in the first mixing bowl and fold in. Preheat the oven to 150°C (fan/convection oven). Line a 26cm springform pan with baking paper. Pour the mixture with the stirred-in protein powder into the pan and smooth it down. Pour the mixture with the egg whites on top and smooth it down. Place the baking pan in the oven on the middle rack for about 60 minutes. After 60 minutes, turn off the oven and open the door slightly, but leave the cake in the oven for about 30 minutes. Then turn the cake out of the pan and remove the baking paper. Then refrigerate the cake for at least 2 hours. Approximately 240 kcal per serving. The calorie count is based on 4 people. The whole cake should have approximately 1,000 kcal.