Do you have a garden brimming with fresh fruit? Don't just toss it into porridge or smoothies! Try our easy, protein‑packed cheesecake recipe. It's quick to make and delicious to enjoy. 😋
Nutrition (1 serving)
- 196 kcal
- 11 g carbohydrates
- 12 g fats
- 12 g protein
Per 8 portions
- 80 g sugar free biscuits
- 30 g oats
- 30 g coconut oil
- 30 g chicory syrup
- 500 g semi-fat quark
- 100 g sour cream
- 1 egg
- 10 g vanilla pudding
- vanilla stevia drops
- 150 g raspberry jam
- forest fruit
Instructions
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Press the mixture into the cake tin (we used an 18 cm diameter), you can use a glass to help you.
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In a bowl, mix all the ingredients thoroughly to make a curd layer, which you then pour over the beaten cake.
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Bang the mould against the kitchen counter a few times to get all the air bubbles out of the cream.
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Bake at 155 °C for about 30‑40 minutes, until the cream is golden and set.
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Let it cool to room temperature for an hour and then pop it in the fridge for a couple of hours to chill properly. Follow the procedure and don't skip the slow cooling so that the cream doesn't curdle!
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Finally, decorate the top and flavour with raspberry jam and your favourite forest or garden fruit, the quantity is up to you.
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So enjoy and don't forget to share your result with us on Instagram with the tag @vilgaincooking! ❤️
