Impress your friends with this show-stopping cheesecake – rich and indulgent yet high in protein, packed with probiotics and kind to the waistline!

Ingredients:

  • 500g Bio-tiful Kefir-Quark
  • 200g cottage cheese
  • 2 large eggs
  • 75g honey or maple syrup
  • 2 tsp. gluten-free flour
  • 150g blackcurrants
  • 3 tbsp. honey

Instructions:

  1. Line an 8-inch springform pan with parchment paper on the bottom. Oil the sides of the pan if it is not non-stick. Preheat oven to 350°F / 176°C.
  2. In a food processor or blender on low speed, blend together the Kefir-Quark and cottage cheese until smooth.
  3. In a small bowl beat the eggs together. Beat the eggs, maple syrup and flour into the Kefir-Quark mixture.
  4. Pour everything into the pan. Bake in the oven for about 1 hour, until the cheesecake is set.
  5. In a medium saucepan, mix together the berries and honey and bring to a boil, then reduce the heat to medium-low. Cook for 10 minutes, stirring frequently. Allow to cool before pouring on top of the cheesecake.

 

Bio-tiful Kefir-Quark cheesecake