Crustless Protein Quark Cheesecake with Blueberry Sauce | © 2013 | | © 2013 |

Crustless, refined sugar-free, and skinny cheesecake made with German Quark cheese, yoghurt, and vanilla flavoured protein powder, then sweetened with honey and bananas and dressed up with a simple blueberry sauce which was beautiful on the cake. A delicious low-carb cheesecake that you can enjoy guilt-free.

Cheesecake Blueberry Sauce

  • 500 g 0.2% Magerquark
  • 200 g 1.5% Plain yoghurt
  • 70 g Whey vanilla protein powder
  • 3 Large egg whites
  • 2 Large ripe bananas, mashed
  • 1 tbsp Honey

  • 400 g Fresh or frozen blueberries
  • 2 tbsp Lemon juice
  • 4 tbsp Honey
  1. Preheat the oven 150C/300F. Line an 8-inch springform pan with parchment paper. Blend all the cheesecake ingredients until well combined. Pour into the prepared pan. Bake in the middle of hot oven for an hour. Turn the oven off and leave cheesecake in oven, with door ajar, for an hour or until center is completely set. Then remove from oven and cool completely on a wire rack. Chill the cheesecake at least 4 hours before serving.
  2. In a small saucepan, over medium heat, add blueberries, lemon juice and honey. Bring to a gentle boil, reduce heat and simmer 2 to 3 minutes. Remove from heat.
  3. Slide a small knife around edges of cake to loosen it and remove transfer to a cake plate. Garnish with some more blueberries and spoon the sauce over. | © 2013 | | © 2013 | | © 2013 |