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🍰 Poppy Seed Cheesecake

204 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp soft butter (15 g)
• 4 eggs
• 1 pinch salt
• 500 g cream cheese (45 % fat in dry matter)
• 500 g low-fat quark
• 100 g birch sugar (xylitol)
• 120 g whipping cream
• 60 g ground poppy seeds (black poppy seeds)
• 1 tbsp guar gum powder (15 g)
• 0.25 tsp vanilla powder

Instructions

1. 1. Place a piece of baking paper on the bottom of your springform pan.
2. 2. Grease the inner edge of the pan with a little butter.
3. 3. Separate the eggs and set aside the yolks for another use.
4. 4. Whip the egg whites together with a pinch of salt until stiff.
5. 5. Mix cream cheese, quark, and xylitol well together in a bowl.
6. 6. Put the cream in a pot and heat it.
7. 7. Stir the poppy seeds into the hot cream.
8. 8. Let the mixture come to a brief boil.
9. 9. Remove the pot from the heat and let the mixture cool down briefly.
10. 10. Stir the cooled poppy seed cream into the cream cheese mixture.
11. 11. Add guar gum powder and vanilla powder.
12. 12. Mix all the filling ingredients well.
13. 13. Gently fold the whipped egg whites into the mixture.
14. 14. Pour the finished mixture into the prepared springform pan.
15. 15. Preheat the oven to 160 °C (140 °C with fan or gas mark 2).
16. 16. Bake the cake in the oven for 1 hour.
17. 17. Remove the cake from the oven.
18. 18. Let the cake cool in the pan for 5 minutes.
19. 19. Carefully release the cake from the pan.
20. 20. Place the cake on a wire rack and let it cool completely.
21. 21. Cut the cake into pieces.
22. 22. Serve the cake.

Nutrition per serving

• kcal: 204
• Protein: 14 g · Fett/Fat: 13 g · Carbs: 12 g