German Cheesecake Fat Free Sugar Free
Indulge in the creamy, velvety goodness of German Cheesecake, now in a guilt-free version that’s both fat-free and sugar-free! This light and airy dessert is made with fat-free quark (or strained Greek yogurt) and naturally sweetened with sugar-free alternatives like erythritol or stevia. A touch of lemon zest and pure vanilla extract adds a refreshing burst of flavor, while cornstarch and nonfat dry milk create the perfect cheesecake texture without the need for heavy ingredients. With just 20 minutes of prep time and a breezy baking process, this healthier twist on the classic German cheesecake is ideal for anyone seeking a low-calorie, high-protein dessert option. Serve it chilled for a delightfully creamy experience that satisfies your sweet tooth without compromising your healthy lifestyle!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 500 grams Fat-free quark (or fat-free plain Greek yogurt, strained)
- 3 Eggs
- 50 grams Sugar-free sweetener (e.g., erythritol or stevia blend)
- 50 grams Nonfat dry milk powder
- 30 grams Cornstarch
- 1 teaspoon Lemon zest (from about 1 lemon)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 160°C (320°F). Grease a 20 cm (8-inch) springform pan lightly, and line the bottom with parchment paper.
In a large mixing bowl, whisk together the fat-free quark, eggs, and sugar-free sweetener until smooth and creamy.
Add the nonfat dry milk powder, cornstarch, lemon zest, vanilla extract, and salt to the bowl. Mix thoroughly until all the ingredients are fully combined and the batter is smooth.
Pour the cheesecake batter into the prepared springform pan and spread it out evenly with a spatula.
Place the springform pan on the middle rack of the preheated oven and bake for 55 minutes, or until the center is set and slightly golden on top.
Once the cheesecake is done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 10 minutes. This allows the cheesecake to cool gradually, preventing cracks.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, transfer it to the refrigerator to chill for at least 4 hours, or overnight for the best texture.
Before serving, carefully release the cheesecake from the springform pan. Slice into 8 pieces and enjoy this guilt-free dessert!
Nutrition Facts
Calories |
98 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 4.6 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 146 mg | 11% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
