Muxi's light cheesecake

Ingredients for 1 servings:

• 500 ml milk, 1.5%
• 1 pack of unsweetened pudding powder for cooking
• 60 g erythritol (sugar substitute)
• 500 g low-fat curd cheese
• 1 pack of unsweetened pudding powder for cooking
• 3 eggs, size M
• 1 pinch of salt
• 60 g erythritol (sugar substitute)
• 375 g frozen fruit, e.g. morello cherries
• 1 pack of unsweetened cake glaze
• 120 ml water, cold
• 40 g erythritol (sugar substitute)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 30 minutes

WW-suitable

For the pudding, prepare the pudding powder with the erythritol and the milk according to the instructions on the pudding powder packet. Then transfer the pudding to a bowl. To prevent a skin from forming, cover the bowl with plastic wrap and set aside. Preheat the oven to 150°C (top/bottom heat). Separate two of the three eggs. Beat the two egg whites with a pinch of salt with a hand mixer for about one minute until stiff peaks form and set aside. Mix the two remaining egg yolks, the whole egg, the low-fat quark, the pudding powder and the erythritol with a hand mixer until smooth. Carefully stir in the beaten egg whites with a spoon. Pour the mixture into a 26 mm springform pan. To prevent sticking, I use reusable baking foil, but you can also grease the pan or line it with baking paper. Then place the pan in the oven for one hour, rotating it halfway through if necessary. At least with my oven, I have to do this, otherwise the back of the cake ends up darker than the front. After baking, remove the cake from the oven and let it cool on a rack for about half an hour. It will lose about half its height during this time. Don’t be alarmed, this is completely normal. The prepared pudding should have cooled to about lukewarm temperature and thickened slightly by now. Stir the pudding with a spoon until it is smooth and spread it on the cake. For the glaze, mix the water with the cake glaze and the erythritol until no lumps remain. Add the cherries and bring to a boil until the glaze no longer looks milky. Then spread the fruit and glaze on the cake so that the glaze completely covers the pudding layer. Let the glaze cool and then refrigerate the cake. The cheesecake is best enjoyed cold. The cake keeps in my fridge for about 4 days. However, I use long-life milk for the pudding layer. I don’t know if it will stay edible for as long with fresh milk. It’s important that the glaze completely covers the pudding, otherwise the pudding will dry out if you leave the cake in the fridge for four days. One slice has about 170 kcal for a total of 8 slices. The sky’s the limit with this recipe. Unsweetened pudding powder is available in a variety of flavors. For example, I used vanilla flavor for the base and chocolate flavor for the pudding layer. The frozen fruit means this cake can be enjoyed year-round. In summer, I also like to use fresh fruit, such as strawberries. I then simply place these on top of the pudding layer, so the strawberries stay moist for a long time and don’t dry out. I then prepare the glaze with 250 ml of water as directed on the package.