Chocolate cheesecake (diabetics)

Ingredients

Directions

1. 1

   Knead 125 g cold butter in pieces, flour, 50 g diabetic sweetener, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Quickly work into a smooth dough with your hands. Cover and chill for about 30 minutes. Roll out dough between 2 layers of foil to a circle (approx. 34 cm Ø). Grease a springform pan (26 cm Ø) and line it with the foil, pressing down the edge to a height of approx. 4 cm. Prick the base several times with a fork. Keep cold. Grate the chocolate finely. Stir 130 g diabetic sweetener and 45 g butter until creamy. Separate 3 eggs. Stir in the egg yolks one by one. Stir in quark and pudding powder. Stir in chocolate. Beat egg whites until stiff and fold in. Put quark mixture on the shortcrust pastry and smooth it down. Bake in the pre-heated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Let the cake rest in the switched off oven for about 15 minutes. Take out and let it cool down. Whip the cream until stiff and fill into a piping bag with star-shaped spout. Spray small tuffs onto the cake and decorate with the flowers

2. 2

   You're not diabetic?

3. 3

   Then take 180 g sugar instead of diabetic sweetness and 150 g normal dark chocolate