Marble cheesecake (diabetics)

Name: Marble cheesecake (diabetics)
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 200 g soft butter; 7-10 Tbsp Mark 1 vanilla pod; 7-10 Tbsp juice and peel of 1 untreated lemon; 6 Eggs (size M); 2 packages Pudding powder "Vanilla Flavor"; 60 g Wheat semolina; 3 TSP Baking Powder; 1 kg Low-fat curd; 2 TABLESPOONS Cocoa powder; 7-10 Tbsp Diabetic sweetness; 3 Stem(s) Mint; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

200 g soft butter
7-10 Tbsp Mark 1 vanilla pod
7-10 Tbsp juice and peel of 1 untreated lemon
6 Eggs (size M)
2 packages Pudding powder "Vanilla Flavor"
60 g Wheat semolina
3 TSP Baking Powder
1 kg Low-fat curd
2 TABLESPOONS Cocoa powder
7-10 Tbsp Diabetic sweetness
3 Stem(s) Mint
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Cream butter, diabetic sweetener, vanilla pulp, lemon juice and zest. Separate eggs. Stir in egg yolks bit by bit. Mix pudding powder, semolina and baking powder, alternating with the quark. Beat the egg whites and 1 pinch of salt until stiff, fold carefully into the mixture. Halve the cheese mixture and stir into one half of the cocoa. Grease a square springform pan (24 x 24 cm), alternatively a round springform pan (26 cm Ø).
2
Using a tablespoon, alternately pour the dark and light curd mixture into the mould. Use a fork to spiral through the dough, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 11/2 hours. After 60 minutes cover the cake with aluminium foil. Leave to rest for 10 minutes in the switched off oven. Let the cake cool down on a cake rack in the form. Remove the marble cheesecake from the mould, cut it into rectangular pieces, dust with diabetic sweetener if necessary and decorate with mint
3
10 minutes waiting time / 2 BE