skish
IT

Baked vanilla quark and skyr protein cheesecake

A crustless mini cheesecake, dense and creamy, with raspberries.

  • 35 min
  • 1 serving
  • Vegetarian
  • American cuisine
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Baked vanilla quark and skyr protein cheesecake

Per serving

Calories
227 kcal
Protein
25.1 g
Carbohydrates
20.6 g
Fat
5.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Quark120 g
  • Skyr60 g
  • Eggs1
  • Raspberries40 g
  • Cornstarch6 g
  • Lemon zest2 g
  • Vanilla extract2 ml
  • Stevia3 g

Contains: lactose, eggs,

In season: June – September

Method

  1. Turn the oven on to 160 °C (conventional).
  2. In a bowl, whisk the quark, skyr, egg, cornflour, vanilla extract, grated lemon zest and stevia until smooth; don't whip it, or it will puff up and crack in the oven.
  3. Pour into a ramekin and bake for 25 minutes, until the edges are set and the centre just wobbles when you move the dish.
  4. Turn off the oven and leave the cheesecake inside for 15 minutes with the door ajar, then chill for at least 30 minutes, until cold and set.
  5. Gently rinse the raspberries and serve them on top of the cheesecake.

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