Fruit Cheesecake
A light cheesecake with a cake base, creamy cheese layer with fruit and a jelly topping
Ingredients
- egg whites2
- egg yolk1
- cornstarch3 tablespoons
- oat bran2 tablespoons
- sweetener4 tablespoons
- vanilla extract2 teaspoons
- saltpinch
- light cream cheese (Philadelphia)500 grams
- yogurt150 grams
- egg1
- fruit of choice2 cups
- fruit syrup100 ml
- gelatin3 sheets
Preparation
- 1
Beat the egg whites with a pinch of salt until stiff.
- 2
Add the egg yolk and cornstarch and continue mixing for 2-3 minutes.
- 3
Add the sweetener, oat bran and vanilla and pour the mixture into the baking pan.
- 4
Bake for 15 minutes at 180°C.
- 5
Combine cream cheese, yogurt, egg, cornstarch, sweetener and vanilla extract.
- 6
Add 1 cup of fruit to the cheese mixture and gently mix.
- 7
Pour the cheese mixture over the baked base and bake for another 50-60 minutes.
- 8
Let cool.
- 9
Soak the gelatin sheets in cold water.
- 10
Heat the fruit syrup and dissolve the gelatin in it.
- 11
Place fruit on the cooled cheesecake.
- 12
Pour the jelly over the cheesecake.
- 13
Place in the refrigerator for at least 2 hours before serving.
Nutrition (per serving)
| Calories | 165 kcal |
| Protein | 8 g |
| Carbs | 18 g |
| Fat | 6 g |
| Fiber | 1 g |
Cooking history
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