reduced carb low fat strawberry cheesecake

[s'nic]

This is not low carb, but carbs could be reduced by using sweeteners (I used sugar), using full fat cheese, and changing the cheesecake base for a different type of base.

This is an adaptation of the German cheesecake (Käsekuchen) my filling includes 250g Quark soft cheese and 50g of sour cream (it was in the fridge and needed using). My base is an slightly sweetened oil pastry flavoured with pumpkin spice.
I normally make a deeper version, this wider / flatter one could have come out of the oven a bit sooner 😳
Approx 1.7g saturated fat per 100g and 26.8g carbs per 100g

 

[Kristy Star]

This looks amazing !!

 

[s'nic]

Thanks - if you want to make a similar one then note my comments above regarding further carb reduction. This version is really easy to make
I found this recipe https://tastefullyvikkie.com/slimming-world-new-york-style-cheesecake and looked at a 'proper' german quark cheesecake here - https://daysofjay.com/2023/11/24/german-cheesecake-recipe/ (omg I want to make so many things from jays site)
I then looked for oil based pastry recipes (less saturate fats) and adapted it for my version of the german Mürbeteig pastry

Serves about 7-8 people
Filling
250g Quark
50g sour cream (can omit this for lower saturates, or replace with a greek yogurt)
1 egg
45g caster sugar (or non-sugar sweetener)
approx 1 tbsp cornflour (I used 14g)
1 tsp vanilla extract
2 tsp lemon juice
120g Strawberries

(slightly) Sweet pastry base (this was enough as a base in an 18cm flan tin)
23g caster sugar (or non-sugar sweetener)
40g rapeseed oil
60g wholemeal spelt flour
65g oats (blitz in blender to make oat flour)
0.5 tsp pumpkin pie spice (own blend, mixed spice would be fine to add a little flavour)

Combine pastry ingredients well, this pastry can't be rolled out, so using 'pat in pan' method press it into a prepared tin in an even layer. Put it in the fridge while making the filling.
Wash and slice fruit ready to stir in after
Mix filling ingredients so sugar is dissolved and everything is well combined, you don't want to beat air in, so just a good mix to dissolve the sugar.
Stir in most of the fruit, use it to top the pastry, place a few reserved fruit pieces on top
160 fan or 180c, 250F, gas 4. Cook for about 50-60 mins for a deep cheesecake (check after 50 mins), 30-40 mins for a shallow cheesecake like in the pic above
It should be firm at edges, with the middle just set (it's ok if the middle jiggles when shaken gently)
Turn the oven off, leave inside with the door cracked open at least 10-15 mins, then remove and cool fully in pan

 

[gail2]

Looks lush

 

[helli]

I have wondered whether the Basque cheesecake (e.g. https://www.bbcgoodfood.com/recipes/burnt-basque-cheesecake) would be an idea for a lower carb option as it has no base. I don't know if the sugar could be replaced by a fake sugar. I am sure it could be reduced.

 

[s'nic]

I have wondered whether the Basque cheesecake (e.g. https://www.bbcgoodfood.com/recipes/burnt-basque-cheesecake) would be an idea for a lower carb option as it has no base. I don't know if the sugar could be replaced by a fake sugar. I am sure it could be reduced.

I'd say the sugar could be reduced to a minimum (resulting in less caramelisation showing on the cheesecake).
This would probably be good as a higher fat, but lower carb crustless cheesecake. If someone wanted a crust they'd just need to decide on one suitable for their diet which would survive being baked.

Edit: I'd also say the sugar could be replaced with sweetener, tho idk how this would affect the caramelisation effect