Crustless Vanilla Cheesecake
- 3 eggs
- 1/2 cup sugar substitute (I used erythritol)
- 2 teaspoons vanilla bean paste
- 750 g low-fat Quark (or use a low-fat ricotta)
- 250 g low-fat yogurt (I used 0.3%)
- 1 tablespoon psyllium husks, ground (you might try it with flax seeds, but I cant vouch for that)
- In a large bowl beat eggs with sugar and vanilla bean paste for 7 minutes with your electric mixer. It should be a very frothy, thick mixture after that.
- Beat in the remaining ingredients in the order listed.
- Pour into a greased springform pan (26 cm/10 inches in diameter) and bake in the preheated oven at 160u0b0C/320u0b0F for 1 hour and 45 minutes or until centre is no longer jiggly. Check after 50 minutes or so and cover if it gets too dark.
- Turn off oven and leave the cheesecake inside with the oven door slightly ajar (I stick a wooden spoon in there to keep it open) for 30 minutes.
- Allow to cool completely and then carefully remove from the pan.
eggs, sugar substitute, vanilla bean paste, lowfat quark, lowfat yogurt, psyllium husks
Taken from www.food.com/recipe/crustless-vanilla-cheesecake-476744 (may not work)