Ingredients
For the cream:
1,200 g double cream cheese
6 egg(s) (size M)
1 bottle of butter vanilla flavor
n. B. Sweetener, liquid, as a replacement for 300 g of sugar
1 tbsp soy flour, full fat
For the ground:
50 g soy flour, full fat and/or protein powder, neutral or vanilla flavor
50 g low-fat quark, possibly a little more
30 g butter, melted
Sweetener, liquid, to replace 20 g of sugar
100 ml soy milk (soy drink) without added sugar or water, possibly a little more
1 egg(s) (size M)
Butter for the mold
preparation
Preheat the oven to 200°C top/bottom heat. Mix the low-fat quark with the egg and the sweetener using a hand mixer. Add the melted, cooled butter and stir. Sprinkle in the soy flour and/or protein powder and mix everything into a smooth batter, slightly thicker than waffle batter. If necessary, dilute with a little water or soy milk or quark or thicken with soy flour or protein powder.
Pour the dough into a springform pan (26 cm) greased with butter and pre-bake in the oven (approx. 15 minutes, until the edge is slightly brown). Allow to cool completely.
Mix all the ingredients for the cream with a hand mixer, adding the soy flour last. Heat the oven to 220°C. Pour the cream onto the cooled base and bake for 10 minutes at 220°C, then reduce the heat to 100°C and bake the cake for another hour.
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