Poppy seed cheesecake (diabetics)

Name: Poppy seed cheesecake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 125 ml low-fat milk; 100 g ground poppy seed; 7-10 Tbsp a few squirts + 2 tsp liquid sweetener; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 knife tip Cinnamon; 120 g Diabetic sweetness; 7-10 Tbsp pulp of 1 vanilla pod; 10 Eggs (size M); 2 kg Low-fat curd; 3 packages Pudding powder "Vanilla Flavor"; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

125 ml low-fat milk
100 g ground poppy seed
7-10 Tbsp a few squirts + 2 tsp liquid sweetener
7-10 Tbsp grated rind of 1/2 untreated lemon
1 knife tip Cinnamon
120 g Diabetic sweetness
7-10 Tbsp pulp of 1 vanilla pod
10 Eggs (size M)
2 kg Low-fat curd
3 packages Pudding powder "Vanilla Flavor"
7-10 Tbsp Grease

Directions

1
Bring milk to the boil and remove from the stove. Stir in poppy seeds, a few dashes of sweetener, lemon peel and cinnamon and let it swell for about 10 minutes. In the meantime, separate the eggs. Cream egg yolk, vanilla pulp, 100 g diabetic sweetener and 2 teaspoons of sweetener. Stir in curd cheese and pudding powder. Beat the egg whites in portions with 1 pinch of salt until stiff. Fold into the quark mixture.
2
Remove 6-8 tablespoons of quark mixture and mix with the poppy seed filling. Smooth the rest of the quark mixture in a greased fat pan of the oven (32 x 37 cm). Spoon the poppy-quark mixture onto the surface. Use a fork to draw a circle through the blotches and marble them slightly. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 40-45 minutes. Let them cool down. Dust the cake with 20 g diabetic sweetness and cut into pieces