Low Carb Cheesecake with Blueberries
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the ground:
- 180 g almonds, round
- 6 teaspoon xylitol (sugar substitute)
- 60 g butter
- Fat for the shape
For covering:
- 500 g low-fat quark
- 1 cup whipped cream, 200 ml
- 3 egg (s)
- 0.5 ½ vanilla pod (s), including the pulp
- 1 packet vanilla pudding powder
- 75 g xylitol (suar substitute)
- 0.5 ½ tonka bean (s), grated
- N / A blueberries, fresh
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C fan oven.
- Melt the butter for the bottom. Combine the ground almonds and xylitol and mix with the melted butter. Pour the base into a greased springform pan and press firmly.
- For the topping, beat the cream until it is half stiff using a hand mixer. Then add the quark and eggs and mix well again. Then add the vanilla, the pudding powder, the xylitol and - if available - the zest of half a tonka bean to the mixture. Mix everything well again. Empty the finished mixture onto the almond base and spread the fresh blueberries on top (raspberries or currants also go very well).
- Place the cake in the preheated oven and bake for about 50 minutes (don`t forget to test the chopsticks).
- Let cool down and carefully remove from the mold.
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