Chocolate cheesecake (diabetics)

Ingredients

Directions

1. 1

   Knead the flour, 50 g diabetic sweetener, 1 egg and 125 g butter first with the dough hooks of the hand mixer, then with cool hands to a smooth dough. Roll out to a circle (28 cm Ø) and chill for approx. 30 minutes. Grease a springform pan (26 cm Ø) and dust with flour. Put the dough into it, pressing the rim. Line the dough with baking paper and sprinkle with dried peas. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes, blind.

2. 2

   Separate 3 eggs. Stir 75 g butter and 65 g diabetic sweetener until creamy. Stir in egg yolks one after the other. Stir in quark, sour cream and pudding powder. Beat egg whites until stiff and fold in. Halve the quark mixture. Stir in half of the cocoa and coffee powder. Remove the base from the oven. Remove paper and peas. Pour the curd mixture alternately onto the cake base and pull it through with a fork to make a marble cake. Bake in the oven at the same temperature for about 1 1/4 hours. Take out and let it cool down.

3. 3

   Stir in half of the cocoa and coffee powder. Remove the base from the oven. Remove paper and peas. Pour the curd mixture alternately onto the cake base and pull it through with a fork to make a marble cake. Bake in the oven at the same temperature for about 1 1/4 hours. Take out and let it cool down. Sprinkle with 5 g diabetic sweetener and decorate with melissa. Whipped cream tastes good with it

4. 4

   Waiting time approx. 2 hours. / 2 BE