Gooseberry cheesecake (diabetics)
easy
105 mins
105 mins
Ingredients
- 150 g Flour (Type1050)
- 42 g Diabetic Sweetness
- 50 g Butter
- 4 Eggs (size M)
- 7-10 Tbsp pulp of 1/2 vanilla pod
- 1 pinch Salt
- 125 g granular cream cheese preparation
- 200 g Low-fat curd
- 1 tablespoon (12 g) Cornstarch
- 1 TEASPOON liquid sweetener
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 500 g cleaned, red and green gooseberries (not too ripe)
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Knead flour with 36 g diabetic sweetener, butter, 1 egg, half vanilla pulp and salt to a smooth shortcrust pastry. Put the dough in a cool place for about 30 minutes. In the meantime, separate 3 eggs for the quark cream, put the egg white in a cool place. Mix granular cream cheese preparation with quark, egg yolk, starch, sweetener, lemon peel and remaining vanilla pulp
- 2
Roll out the short pastry to a circle (30-32 cm Ø) and line a greased tart mould with lift-off base (26 cm Ø) with it. Prick the pastry base several times with a fork and spread half of the gooseberries on the base
- 3
Beat the egg whites until stiff, fold into the quark cream and place on the gooseberries. Smooth and sprinkle with remaining berries. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the cake cool down in the tin on a cake rack. Sprinkle with 6 g diabetic sweetness and serve decorated with balm
- 4
Waiting time approx. 1 hour / 1 1/2 BE
- 5
You can exchange these ingredients: Prepare the shortcrust pastry with 75 grams of sugar instead of diabetic sweetener. Taste the curd cream with 4 tablespoons of sugar instead of sweetener. Dust the cake with icing sugar after baking
Nutrition Facts
160 kcal
17 g
7 g
7 g
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