Crustless Vanilla Cheesecake |
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Prep Time: 10 Minutes Cook Time: 125 Minutes |
Ready In: 135 Minutes Servings: 18 |
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I came up with this recipe when I had quite some dairy products to use up and was craving cheesecake. I didnt want this to be a diet-breaker, though, so I tried to reduce the amount of fat, sugar and flour used. The result was creamy yet firm with a lovely vanilla taste to it. I hope youll enjoy it, too! 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:
1. 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.
2. Beat in the remaining ingredients in the order listed.
3. 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.
4. 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.
5. Allow to cool completely and then carefully remove from the pan.
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