Cheesecake with raspberries and pistachios (diabetics)
easy
105 mins
105 mins
Ingredients
- 240 g Flour
- 120 g Fructose
- 4 Eggs (size M)
- 7-10 Tbsp pulp of 1 vanilla pod
- 200 g Butter or margarine
- 500 g Low-fat curd
- 250 g Sour cream or sour cream
- 1 package Pudding powder "Vanilla Flavor"
- 340 frozen raspberries
- 40 g crushed pistachios
- 6 g Scattered sweetness
- baking paper
- 7-10 Tbsp dried peas
Directions
- 1
Knead the flour, 50 g fructose, 1 egg, vanilla pulp and 125 g fat with the dough hooks of the hand mixer to a smooth dough, cover and chill for approx. 30 minutes
- 2
Roll out the dough to a circle (28 cm Ø) and place it in a greased springform pan (24 cm Ø), pull up the rim and press down. Cut out a circle (28 cm Ø) from baking paper, place it on the dough base and sprinkle with peas. Bake the dough in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 15 minutes until blind.
- 3
In the meantime, separate the remaining eggs. Cream remaining fat and 70 g fructose with the whisk of the hand mixer. 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. Place the raspberries and 30 g pistachios on the base, spread the quark mixture on top, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for approx. 1 1/4 hours. Serve the cake sprinkled with the remaining pistachios and sprinkled with sweetener
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