Low-carb rhubarb and strawberry cheesecake

Ingredients for 1 servings:

• 5 eggs
• 800 g cream cheese
• 100 g mascarpone
• 140 g erythritol (sugar substitute)
• 150 g rhubarb
• 150 g strawberries
• Vanilla extract

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 20 minutes

ketogenic, for a 26 cm silicone springform pan

Be sure to use a leak-proof pan for this recipe. I make the cake in a silicone pan. Grease the 26cm springform pan thoroughly; do not use parchment paper. This would only soak, and it would be difficult to separate the cheesecake from the softened parchment paper after cutting. Preheat the oven to 200°C (top/bottom heat). Mix the cream cheese with powdered erythritol, eggs, and mascarpone. Cut the peeled rhubarb into pieces and quarter the strawberries. Fold into the cream cheese mixture with the vanilla extract and pour into the greased, leak-proof pan. Place the springform pan on a baking sheet with high sides and fill it with boiling water to a depth of about 3 cm. Bake the cheesecake in the preheated oven on the middle rack for 15 minutes. Then reduce the temperature to 135°C (275°F) and bake the cake for another 1 hour and 45 minutes. Turn off the oven and let the cheesecake cool to room temperature for about 3 hours with the oven door slightly open, then let it cool in the refrigerator for another 2 hours or, better yet, overnight.