Cranberry and chocolate cheesecake (diabetics)

Ingredients

Directions

1. 1

   Put flour, butter in pieces, 50 g diabetic sweetener, 1 egg, salt and 2 tablespoons of water in a bowl and work through with the dough hooks of the hand mixer. With cold hands quickly knead to a smooth dough. Cover and chill for about 30 minutes. Separate 5 eggs. Mix egg yolk, quark, sour cream and 130 g diabetic sweetener. Beat the egg white in a large mixing bowl until stiff. Halve the quark mixture, stir 1 packet of custard powder under each half. Mix the chocolate mixture with cocoa and rum flavouring. Fold in half the egg white. Fold the rest of the egg white into the light quark mixture. Roll out the dough on a greased fat pan of the oven (32 x 39 cm). Prick several times with a fork. Pour the light and dark curd mixture in large blobs. Pull through with a fork like a marble. Spread the cranberries in blobs on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 4045 minutes. Let cool off. Whipped cream tastes good with it

2. 2

   Waiting time approx. 1 1/2 hours. / 2 BE

3. 3

   You can exchange these ingredients:

4. 4

   Prepare the dough with 60 g sugar instead of diabetic sweetness. Replace the diabetic sweetener for the quark mixture with 200 g sugar