Slim cheesecake

Ingredients for 1 servings:

• 15 g butter, room temperature
• 6 eggs, room temperature
• 50 g sugar
• 250 g natural yogurt, 1.5% fat
• 1 kg low-fat curd cheese
• 1 tbsp lemon juice
• 1 dashes liquid sweetener
• e.g. sweetener with vanilla or cheesecake flavor
• 1 packet of vanilla pudding powder
• 3 tbsp apricot jam
• Fat and breadcrumbs for the form

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

for a 26cm springform pan without bottom

Beat the butter with a whisk until creamy, then add the eggs and sugar and mix everything together well. Add the natural yogurt, low-fat quark, and lemon juice and whisk vigorously again. Then add the vanilla pudding powder and mix until there are no lumps in the mixture. The 50g of sugar isn’t enough to sweeten the cake; you definitely need to add sweetener. You can, of course, use sweetener alone or just sugar. (I always add a very generous splash of liquid sweetener and also use sweetener with vanilla or cheesecake flavor.) Mix everything with a whisk to minimize the amount of air mixed in and to ensure the cake is firm and creamy. You can, of course, also use a hand mixer. Lightly grease the sides of a 26cm springform pan and sprinkle with breadcrumbs, otherwise the cake will stick. Line the bottom with baking paper and then pour in the mixture. Mix the apricot jam with a little warm water and spread it evenly over the cake, then marble it with a skewer or similar tool. This works with any other jam, too. Bake in a preheated oven at 170 degrees Celsius (340 degrees Fahrenheit) on the middle rack for about 70 minutes, then let it cool completely. Depending on the jam you use, you can serve it with red fruit compote or other fruit.