This cheesecake is great to make in small mini-portions, to use for a snack, for the picnic or after a workout.
You can of course also make the cheesecake in a larger dish, but then it will be harder to bring somewhere. This snack is actually perfect, both for a picnic, a snack and to have in your bag after a workout. There is just 1 g of carbohydrates in each portion, so it’s also perfect for those on a LCHF diet. Stick some in the freezer too, for a future date.
20 snack portions. Cooking time: 50 minutes, 15 minutes preparation and 35 minutes in the oven.
- 3 egg
- 250 g / 9 oz cottage cheese
- 150 g / 5 oz quark, 1% fat
- 50 ml / 1 oz almond flour (flour made from ground sweet almonds)
- 200 ml / 3/4 cup milk, 1.5% fat
- 1 tsp vanilla sugar
- 20 muffin liners
Extras on top:
- Turkish yogurt
If you are avoiding sugar you can swap the vanilla sugar for a vanilla essence. If you are allergic to almonds, use flour instead.
- Heat the oven to 225 degrees Celsius / gas mark 7 / 440 degrees Fahrenheit.
- Whisk 3 egg.
- Stir in 250 g / 1 cup cottage cheese, 150 g / 2/3 cup quark, 50 ml / 1 oz almond flour, 200 ml / 3/4 cup milk and 1 tsp vanilla sugar.
- Pour the mixture into 20 muffin liners.
- Bake in the oven for 35 minutes.
- Take a few moments to relax and to stretch out. Throw your arms in different directions, stretch them outward and upward. Bend forward and see if you can reach your toes. Crawl with his arms as if you were swimming. Finish by stretching up and smile and do a big yawn.
- Serve with a dollop of Turkish yogurt, blueberries and raspberries.