Quark cheesecake with lemon
A baked quark cheesecake with a thin oat base and fresh lemon, suitable for Phase 2.
This quark cheesecake with lemon combines a creamy, fluffy filling with a crispy oat base. The fresh lemon zest takes it all to the next level and provides a refined, not-too-heavy flavour. A baked cheesecake that looks festive but is surprisingly nutritious.
Phase 2 of your protein diet offers a bit more room for slow carbohydrates, and this cheesecake plays cleverly into that. The oat base and almond flour provide easily digestible carbohydrates, while the lean quark, eggs and vanilla protein powder provide twenty-two grams of protein per serving. That combination of protein and fibre-rich carbohydrates gives a lasting feeling of fullness, so this high-protein pudding fits perfectly into the rhythm of Phase 2.
Lovely with a spoonful of fresh berries or a thin layer of sugar-free lemon curd for those who love extra freshness.
Zo maak je het
- Preheat the oven to 160 degrees and grease a springform tin.
- Grind the oatmeal finely, mix with almond flour and press into the tin as a base.
- Whisk the quark with the eggs, protein powder and cornflour until smooth.
- Add lemon zest, lemon juice and stevia and stir well through.
- Pour the batter onto the base and smooth the top.
- Bake for 35 minutes, allow to cool and refrigerate after.
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No time to cook? Take a look at the protein-rich foods that are suitable for this phase.
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