Rhubarb cheesecake

Ingredients for 1 servings:

• 1 large egg(s)
• 2 tbsp cornstarch
• 500 g low-fat curd cheese
• 30 g durum wheat semolina
• 12 ml sweetener, liquid
• ½ bottle of butter-vanilla flavoring
• 300 g rhubarb
• 2 tbsp sugar
• 50 g low-fat yogurt, n. B.
• 50 ml buttermilk, n. B.

Instructions

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

low carb with little sugar

Wash and trim the rhubarb and cut into approximately 1 cm pieces. Then mix with the 2 tablespoons of sugar and let stand in a bowl. Preheat the oven to 180°C (top/bottom heat). Mix all the other ingredients into a creamy batter using a mixer on speed two. If desired, you can add a dash of yogurt and/or buttermilk in addition to the low-fat quark. This will make the cake even moister. Now fold the rhubarb into the cake mixture and pour the batter into an ungreased springform pan lined with baking paper. Only line the bottom with baking paper. I use a slightly taller 20 cm baking pan. You can use a 26 cm one just as well. This will reduce the baking time to about 15 minutes. Bake the cake on the middle rack at 180°C (top/bottom heat). If the cake is getting too brown, simply cover with aluminum foil.