The best desserts are those that won't make your kitchen a mess. This baked creamy and gluten‑free cheesecake is easy to make, too! You simply mix all the batter ingredients in one bowl, transfer into a baking tin, top with berries, white chocolate and the oven takes care of the rest. The result is a beautifully smooth and light cake that works as a sweet breakfast or something sweet with a coffee.🍰
Nutrition (1 serving)
- 171 kcal
- 10 g carbohydrates
- 6 g fats
- 17 g protein
Per 8 portions
- 500 g light curd cheese
- 250 g semi-fat quark
- 4 eggs
- 2 tbsp maple syrup
- 40 g vanilla pudding
- 30 g vanilla protein powder
- 400 g forest fruit
- 40 g white chocolate
- 1 tbsp golden cane icing sugar
Instructions
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Preheat the oven to 175 °C with air.
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In a big bowl, mix 2 low‑fat quarks, 1 semi‑fat quark, eggs, and maple syrup. Add the custard powder and protein powder. Mix until smooth.
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Pour the batter into a baking tin (24cm), lined with baking paper. Add your choice of berries (if using frozen, remove the liquid first), white chocolate, and bake in the oven for 50 minutes. The top should be golden (you can do the toothpick or skewer test).
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Top with icing sugar and enjoy!
