Apple cheesecake (diabetics)

Name: Apple cheesecake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g peeled and cleaned apples; 1 TABLESPOON Lemon juice; 30 g Butter; 90 g Diabetic sweetness; 2 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 500 g Low-fat curd; 1 pinch Salt; 20 g flaked almonds; 30 g Apricot Jam; 7-10 Tbsp Flour and fat; 7-10 Tbsp Apple slices and mint

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g peeled and cleaned apples
1 TABLESPOON Lemon juice
30 g Butter
90 g Diabetic sweetness
2 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
500 g Low-fat curd
1 pinch Salt
20 g flaked almonds
30 g Apricot Jam
7-10 Tbsp Flour and fat
7-10 Tbsp Apple slices and mint

Directions

1
Cut apples into pieces. Mix with lemon juice. Cream butter and diabetic sweetener. Separate eggs. Mix in the egg yolks one after the other. Stir in pudding powder and quark. Beat egg white and salt until stiff. First add apple pieces, then egg white to the quark mixture. Grease a springform pan (26 cm Ø) and sprinkle with flour. Fill in the quark mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 45 minutes. Loosen the rim and let it cool down in the tin on a grid. Roast the almonds in a pan until golden brown, take them out and let them cool down. Remove the cake from the pan and place it on a plate. Stir apricot jam until smooth. Spread the cake rim with it. Press the almonds to the edge. Decorate the cheesecake with apple wedges and mint
2
You can exchange these ingredients:
3
Prepare the quark mixture with 125 g sugar instead of diabetic sweetness. Instead of diabetic custard powder, stir in normal custard powder. Spread the cake edge with normal apricot jam