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Quick mini cheesecake for an 18cm tin

updated

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Ingredients for 1 servings:

  • 500 g low-fat curd cheese
  • 1 packet of vanilla pudding powder
  • 2 eggs
  • 1 dashes lemon juice
  • 60 g sugar
  • Butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

bottomless, low-fat

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar until frothy. Stir in the low-fat quark, lemon juice, and pudding mix. Fold in the egg whites. Pour into a small, greased 18 cm springform pan and bake in a preheated oven at 175°C (convection oven) for approximately 45-40 minutes. Cover with aluminum foil if necessary. Test with a skewer if done. Let cool in the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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