Fluffy Quark Cheesecake
Low carb crustless cheesecake – high protein and incredibly tasty.
Our Fluffy Quark Cheesecake is proof that a healthy diet has room for cake. This cheesecake is completely crustless, making it a perfect low-carb option. The main ingredient is low-fat quark, which provides unbeatable satiety and high protein content. By folding in whipped egg whites, the cake becomes wonderfully airy and light, almost like a cloud on your tongue. It's excellent as an afternoon snack with coffee or even as a high-protein breakfast to go. While it smells tempting when warm, it develops its full creaminess best after chilling in the fridge for a few hours. A healthy classic that belongs on every fitness fan's menu.
Ingredients
Instructions
Separate eggs, beat egg whites until stiff.
Mix egg yolk with quark, sweetener, pudding powder and baking powder.
Gently fold in egg whites.
Pour into a small springform pan.
Bake at 170°C for about 45 min.
Pro Tips
- Beat the egg whites until stiff before folding them in to ensure fluffiness.
- Let the cake cool in the switched-off oven with the door slightly ajar to prevent it from sinking.
- Use some lemon zest for a fresh note.
- Serve the cake with fresh berries or a homemade berry coulis.
Variations
- Chocolate Cheesecake: Mix in 2 tbsp cocoa powder and chocolate chips.
- Fruit Mix: Press fresh blueberries or raspberries into the batter before baking.
- Extra Protein: Swap some starch for vanilla protein powder.
Frequently Asked Questions
Why does my cake sink after baking?
This is normal for crustless cheesecakes. Slow cooling minimizes the effect.
How do I store the cake?
Best kept covered in the fridge; it lasts about 3 days.