Sweets

Cheesecake

Name: Cheesecake
Yield: 12 servings
Ingredients: 200 g Bastognekoeken (or digestive biscuits); 100 g unsalted butter; 200 g cream cheese; 400 g quark; 125 g crème fraîche; 70 g coconut sugar; 5 eggs; 2 tsp vanilla powder; 1 tbsp lemon juice

A high-protein cheesecake.

Base recipe: 12 servingsTaste 5/5Complexity 3/5Storage 4/5

Photo

Nutrition

For 12 servings

Energy: 4241 kcal
Protein: 117.2 g
Carbs: 238.5 g
Fat: 313.9 g

Estimated for the selected servings from values recorded per 100 g.

Ingredients

Servings

Tick ingredients off as you cook.

For 12 portions.

Base

200 g Bastognekoeken (or digestive biscuits)
100 g unsalted butter

Filling

200 g cream cheese
400 g quark
125 g crème fraîche
70 g coconut sugar
5 eggs
2 tsp vanilla powder
1 tbsp lemon juice

Method

Preheat oven to 160 °C (fan) / 180 °C (conventional).
Prepare the crust: Crush the Bastognekoeken, mix with melted butter, press into a 22–24 cm springform pan, bake 10 min, then cool.
Make the filling: Beat cream cheese, quark, and sugar until smooth. Stir in crème fraîche, then add eggs one at a time. Fold in vanilla and lemon juice.
Bake: Pour filling over crust. Bake 50–60 min until the centre is just set but slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 h to prevent cracking.
Chill: Refrigerate for at least 4 h (ideally overnight) before slicing.