Description

This curd cake is an absolute delight, without breaking the calorie bank! I especially like to bake it when I feel like something sweet, but still want to pay attention to a balanced diet. The cake is wonderfully creamy and gets a fine, fresh note from the vanilla extract and lemon zest. Thanks to the erythritol, it is pleasantly sweet without unnecessarily raising blood sugar levels. Perfect for a relaxing Sunday brunch or as a delicious dessert. It can also be wonderfully decorated with fresh seasonal berries - a real eye-catcher!

Ingredients (7 ingredients)

0.5 halbe Fat for the mould

500 g Curd cheese (low-fat)

400 g Cream cheese (low-fat)

3 piece Eggs (size M)

100 g Erythritol

1 Pck. Vanilla pudding powder

1 tsp Vanilla extract

Preparation (5 steps)

Preheat oven and prepare mould

Preheat the oven to 160 °C (top/bottom heat). Line the bottom of a springform pan (approx. 26 cm diameter) with baking paper and lightly grease the edges with fat.

Grate lemon zest and squeeze juice

Wash the lemon in hot water, dry it, finely grate the peel and squeeze out the juice. Set aside the zest and juice.

Prepare curd mixture

Thermomix® Setting

30 sec/Speed 4

Put 500 g low-fat curd cheese, 400 g cream cheese, 3 eggs, 100 g erythritol, 1 pack vanilla pudding powder, lemon juice and lemon zest and 1 tsp vanilla extract into the mixing bowl and mix for 30 sec/speed 4 until smooth.

Bake cake

Pour the cream into the prepared springform pan and smooth it out. Bake the cheesecake in the preheated oven for 45–55 minutes until firm and lightly browned around the edges.

Cool cake

Remove the cake from the oven and let it cool completely. Then refrigerate for at least 2 hours. Decorate with fresh berries as desired and serve.

Finished cooking? Great! 🎉

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About this recipe

Curd cake, a classic that exists in countless variations. My version with erythritol is a tribute to my grandma, who always baked a simple but incredibly delicious curd cake. However, grandma's cake was a calorie bomb. I tried to maintain the taste and texture, but replaced the sugar with erythritol to make it a little lighter. The ingredients play a crucial role. The low-fat curd cheese provides the typical, slightly sour note and creamy consistency. The cream cheese, also low-fat, enhances the creaminess and gives the cake a certain heaviness without drying it out. The eggs bind the ingredients and contribute to the firmness of the cake. The erythritol is the sugar substitute. It has a similar sweetness to sugar, but hardly affects blood sugar levels. The vanilla pudding powder serves as an additional binding agent and provides a fine vanilla taste. The vanilla extract intensifies this taste even more. Lemon zest and juice bring a fresh, fruity note to the cake, which harmonizes perfectly with the sweetness and creaminess. When preparing in the Thermomix®, it is important to mix all the ingredients well so that a homogeneous mass is created. Make sure that the curd cheese and cream cheese are at room temperature so that they mix better. If you don't have a lemon on hand, you can also use some citric acid. The baking time may vary depending on the oven. Check the cake after 45 minutes and extend the baking time by a few minutes if necessary. The cake should be firm, but still slightly wobbly in the middle. After baking, it is important to let the cake cool completely before putting it in the refrigerator. This will prevent it from collapsing. There are many possible variations. The recipe is suitable for a vegetarian version anyway. A vegan version is a little more difficult, but possible by replacing curd cheese, cream cheese and eggs with vegan alternatives. Here, some experimentation is required to achieve the right consistency. Instead of vanilla extract, you can also use other spices, such as cinnamon, cardamom or tonka bean. The addition of fresh berries or chocolate chips is also possible. Serve the curd cake plain or with fresh seasonal berries. A dollop of whipped cream or a scoop of vanilla ice cream also go well with it. A fruit mirror made from pureed berries is also a delicious addition. The cake will keep in the refrigerator for 2-3 days. You can also prepare it well and bake it the day before. This gives it enough time to cool down and develop its full aroma.