Cheesecake (diabetics)

Name: Cheesecake (diabetics)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 240 g Flour; 93 g Fructose; 4 Eggs (size M); 7-10 Tbsp pulp of 1/2 vanilla pod; 200 g Butter or margarine; 7-10 Tbsp Grease; 500 g Low-fat curd; 250 g clotted cream; 1 package Pudding powder "Vanilla Flavor"; 3 g Diabetic sweetness; baking paper; 7-10 Tbsp dried peas

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

240 g Flour
93 g Fructose
4 Eggs (size M)
7-10 Tbsp pulp of 1/2 vanilla pod
200 g Butter or margarine
7-10 Tbsp Grease
500 g Low-fat curd
250 g clotted cream
1 package Pudding powder "Vanilla Flavor"
3 g Diabetic sweetness
baking paper
7-10 Tbsp dried peas

Directions

1
Knead the flour, 50 g fructose, 1 egg, vanilla pulp and 125 g fat into a smooth dough. Cover and refrigerate for approx. 30 minutes
2
Roll out the dough to a circle (approx. 28 cm Ø). Place in a greased springform pan (24 cm Ø), press down the rim. Cut out a circle (approx. 28 cm Ø) from baking paper, place on the dough base and sprinkle with peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for approx. 15 minutes
3
Separate remaining eggs. Cream the rest of the fat and fructose. Gradually stir in the egg yolks. Add quark, sour cream and pudding powder and stir in. Beat the egg white until stiff and fold into the quark mixture
4
Remove the base from the oven, remove baking paper and peas. Pour in the quark mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for approx. 1 1/4 hours. Let the cake cool down and serve dusted with powdered sweetness
5
, 2 BE (of which about 8 g fructose)