Cheesecake without sugar

Cheesecake without sugar

Cheesecake without sugar is a healthy alternative to the classic. The recipe without a base is in the oven in just 20 minutes. Baked in a water bath, the quark cake without sugar is particularly creamy.

INGREDIENTS

1,000 g low-fat quark
400 g Greek yogurt (low-fat)
350 g cream cheese (double cream)
125 g birch sugar
3 eggs (size M)
2 packs of vanilla pudding powder
½ lemon (juice and zest)

ALSO

1 teaspoon powdered sugar
1 handful of fresh blueberries
Some butter for the mold
Some soft wheat semolina for the mold

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).  Grease a springform pan (⌀ 26 cm) with butter and dust with a little soft wheat semolina. Cover the bottom of the springform pan with aluminum foil so that no water can penetrate.

Step 2
Briefly mix the low-fat quark, yogurt, cream cheese and birch sugar, then gradually stir in the eggs. Add the vanilla pudding powder and lemon juice and zest and beat everything into a smooth mixture.

Step 3
Pour the cheesecake mixture into the springform pan and place the pan in a deep tray or a deep casserole dish. Fill the tray with water so that the pan is about two-thirds submerged in water.

Step 4
Bake the quark cake without flour and sugar in the preheated oven for about 50 minutes, then let it cool for at least 1 hour. Use a palette knife to loosen the cheesecake from the edge of the pan. Then chill the sugar-free cheesecake for another 2-3 hours. 

Step 5
Dust the cheesecake without sugar and flour with powdered sugar before serving and decorate with blueberries. The cake makes about 12 pieces and will keep in the fridge for at least 3 days.