American cheese cake (diabetic)

Name: American cheese cake (diabetic)
Cook time: 2 h
Total time: 2 h
Yield: 30
Ingredients: 150 g soft butter; 200 g Rusk; 400 g Double cream cream cheese; 400 g Schmand; 1 kg Low-fat curd; 180 g Diabetic sweetness; 7-10 Tbsp grated zest of 2 untreated lemons; 7 Eggs (size M); 60 g Flour; 75 g Cornstarch; 2-3 TABLESPOONS Coconut chips; 3 untreated limes; 60 g dried coconut cubes; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 30

150 g soft butter
200 g Rusk
400 g Double cream cream cheese
400 g Schmand
1 kg Low-fat curd
180 g Diabetic sweetness
7-10 Tbsp grated zest of 2 untreated lemons
7 Eggs (size M)
60 g Flour
75 g Cornstarch
2-3 TABLESPOONS Coconut chips
3 untreated limes
60 g dried coconut cubes
7-10 Tbsp Grease

Directions

1
Grease a grease pan (32 x 38 cm). Melt butter. Crumble the rusk and mix with the melted butter. Put the mixture into the fat pan and press it smooth. Put in a cool place for about 20 minutes. Mix cream cheese, sour cream, quark, diabetic sweetness, lemon peel and eggs. Mix flour and pudding powder and also stir in.
2
Smooth the cheese mixture on the rusk base. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 1/4 hours. Let the cake cool down and cut into pieces. Roast the coconut chips in a pan without fat. Wash limes, dab dry and cut into very thin slices. Decorate cake with limes, coconut cubes and chips