Sugar-free cheesecake

Ingredients for 1 servings:

• 55 g spelt flour
• 25 g erythritol (sugar substitute)
• 1 g baking powder
• 35 ml water
• 500 g low-fat curd cheese
• 15 g vanilla pudding powder
• 1 egg(s)
• 2 tsp sweetener, e.g. Chunky “Tropical Split Ice” or “Mango Passion Fruit/Lassi”, alternatively Stevia as desired
• 200 g mango(s), apricots or peaches from the can or frozen
• some sweetener, e.g. Chunky “Tropical Split”, alternatively Stevia as desired
• 100 ml water
• 12 g cake glaze

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

Preheat the oven to 160°C fan/convection oven. Mix the first 4 ingredients for the base well and pour into a baking tin. Bake in the preheated oven for approx. 10 minutes on the middle rack. For the cheesecake mixture, mix the low-fat quark, vanilla pudding powder, egg and the sweetener of your choice well and pour onto the warm base. Bake for another 35 minutes on the middle rack. Then remove from the oven and let cool. For the topping, sweeten the canned or frozen fruit with the sweetener of your choice to taste. The water is only needed for the frozen fruit to make a cake glaze. Puree the canned fruit with the juice and bring to a boil briefly. Add the glaze and bring to a boil again. Pour the glaze over the cooled cheesecake and chill for at least 2 hours.