Low-fat cheesecake without a base with fruit

Ingredients for 1 servings:

• 1 kg quark cream (Quark Liebling), 0.2% fat
• 4 eggs, size L
• 4 tbsp sugar
• 2 tsp vanilla sugar, real
• 4 tsp, heaped butter
• 3 packs of vanilla pudding powder for cooking
• 1 tbsp, heaped soft wheat semolina
• 1 tsp lemon zest
• 4 small apples or large plums
• Salt
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

for a 28cm springform pan

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form and set aside. Beat the egg yolks with the sugar, vanilla sugar, and butter until fluffy. If you prefer a sweeter texture, you can add more sugar at this point. Now add 500g of the quark to the egg yolks. You can use plain quark or quark with vanilla; if you choose the vanilla product, 3 tablespoons of sugar is enough for me. Continue stirring the mixture and gradually add the vanilla pudding powder, semolina, and lemon zest. Then stir in the remaining quark. Gently fold in the stiff peaks. Peel and core the apples, and slice them as thinly as possible. It also tastes great with plums. Line the bottom of a 28cm springform pan with baking paper and lightly grease the sides. Preheat the oven to 140°C (top/bottom heat). Pour half of the mixture into the pan and smooth it down. Spread the apples or plums over the surface, pour the rest of the mixture over it, and smooth it down again. Bake on the lowest rack for 60 minutes. Then increase the temperature to 175°C and bake on the middle rack for 20 minutes. After this time, turn off the oven, open the door halfway, and wait until the cake has cooled down and collapsed by two-thirds. Only then remove it from the oven and remove it from the tin. Notes: – The cake isn’t super sweet, so those with a sweet tooth can increase the sugar. – The 0.2% quark is available at any discount store, usually in a round container with a lid. It’s often made light with cornstarch or yogurt. There’s also a brand-name product. I often use the plain quark cream, only on sweet days I use the one that already has vanilla in it, which is inherently sweeter. – You can also omit the fruit.