Crustless Vanilla Cheesecake
- Ready In:
- 2hrs 25mins
- Ingredients:
- 6
- Yields:
-
1 10 inch cake
ingredients
- 3 eggs
- 1⁄2 cup sugar substitute (I used erythritol)
- 2 teaspoons vanilla bean paste
- 750 g low-fat Quark (or use a low-fat ricotta)
- 250 g low-fat yogurt (I used 0.3%)
- 1 tablespoon psyllium husks, ground (you might try it with flax seeds, but I cant vouch for that)
directions
- In a large bowl beat eggs with sugar and vanilla bean paste for 7 minutes with your electric mixer. It should be a very frothy, thick mixture after that.
- Beat in the remaining ingredients in the order listed.
- Pour into a greased springform pan (26 cm/10 inches in diameter) and bake in the preheated oven at 160°C/320°F for 1 hour and 45 minutes or until centre is no longer jiggly. Check after 50 minutes or so and cover if it gets too dark.
- Turn off oven and leave the cheesecake inside with the oven door slightly ajar (I stick a wooden spoon in there to keep it open) for 30 minutes.
- Allow to cool completely and then carefully remove from the pan.
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RECIPE SUBMITTED BY
Lalaloula
United States