Low-carb crustless protein cheesecake

Low-carb crustless protein cheesecake with low-fat quark, cream cheese, yoghurt, eggs and lemon – creamy, with plenty of protein and a soft, delicate texture.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 55 min
• Total time: 70 min
• Calories: 180 kcal per serving
• Protein: 22 g
• Fat: 5 g
• Carbs: 12 g

Ingredients

• 3 organic eggs (medium)
• ½ unwaxed lemon
• 200 g cream cheese
• 500 g low-fat quark (0.2% fat)
• 100 g natural yoghurt (1.5% fat)
• 5 tbsp dark maple syrup (or honey)
• 37 g vanilla custard powder (unsweetened)
• Vanilla

Method

You’ll need: oven · springform tin · sieve · grater

1. Preheat the oven to 160 °C (140 °C fan) and grease the springform tin with butter or coconut oil.
2. Stir the low-fat quark, cream cheese and natural yoghurt until smooth and creamy.
3. Add the eggs, lemon zest, maple syrup or honey and vanilla and stir everything in only briefly.
4. Sift the vanilla custard powder over the mixture and fold it in evenly. Pour the cheesecake mixture into the tin and smooth the top.
5. Bake the cake at 160 °C for 50–55 min until the edge is lightly golden and the centre still wobbles gently. Then let it cool slowly with the oven door slightly open.
6. Once the cheesecake has cooled completely, release it from the tin and serve with fresh raspberries or blueberries.

Good to know

There's something comforting about a cheesecake like this. Creamy, simple and just right when you fancy something sweet without a heavy base.

Swaps

Low-fat quark → skyr or well-drained plain Greek yoghurt 2–5 % (more protein, often creamier, usually fewer additives) Cream cheese → ricotta or organic cream cheese with a higher fat content (less processed, richer) Less sweet: use half the maple syrup or honey and round it off with cinnamon, vanilla or a few berries Vanilla custard powder (unsweetened) → cornflour plus real vanilla or a little locust bean gum (fewer additives, real vanilla flavour)

Allergens

Contains milk and egg, and depending on the custard powder possibly traces of gluten. Usually fine for children; during pregnancy it's fine with fresh, pasteurised dairy and fully baked eggs.

Frequently asked questions

Does low-fat quark have fewer nutrients than full-fat quark?

It has less fat, yes, but not necessarily less protein or calcium. Low-fat quark provides plenty of protein and calcium, but it contains fewer fat-soluble vitamins than higher-fat versions.

What's in eggs, nutritionally?

Eggs provide protein, choline, selenium, vitamin B12 and vitamin A. The yolk also contains fat and small amounts of polyunsaturated fatty acids.

Is honey or maple syrup the better choice?

Both sweeten mainly through sugar. Maple syrup contains small amounts of minerals such as manganese, and honey brings tiny amounts of plant compounds depending on the type – overall the difference is fairly small.

How do quark, cream cheese and yoghurt suit lactose sensitivity?

That varies from person to person. Thanks to fermentation, some people get on better with yoghurt; quark and cream cheese can still cause discomfort, depending on how sensitive you are.

Does lemon zest bring nutrients or just flavour?

Mainly flavour, plus small amounts of essential oils and plant compounds from the peel – the amount used here is small.