Vanilla cheesecake with rose essence Dukan

I often find myself improvising with what I have in the fridge, and when I stumbled upon the idea of a vanilla cheesecake with rose essence, I decided to adapt it to my taste. I've made this recipe several times, especially when I want something easy to portion and keep in the fridge for a few days. It’s a crustless version, suitable for those following the Dukan diet or who prefer lighter desserts.

Quick Info

Total time: approximately 1 hour and 15 minutes (including minimum cooling)
Preparation time: 15-20 minutes
Baking time: 40-45 minutes
Servings: 10-12 slices
Difficulty: medium (working with liquid mixtures)
Recipe type: diet dessert, suitable for Dukan, flour-free and sugar-free

Ingredients

6 eggs
a pinch of salt
8-9 tablespoons of powdered sweetener (I use erythritol or stevia-based sweetener)
1200 g quark with 0.2% fat
1 and a half packets of vanilla pudding (sugar-free version)
1 vial of vanilla essence
1 teaspoon of rose essence
2-3 blackberries or raspberries for color (optional)
parchment paper for the pan

Preparation Method

1. In a large bowl, combine the 6 eggs with a pinch of salt and the powdered sweetener. Mix at medium speed until the eggs lighten in color and the sweetener dissolves.
2. Gradually add the quark while continuing to mix at low speed. It’s important not to overbeat, just to combine.
3. Add the packets of vanilla pudding and the vial of vanilla essence to the mixture. Mix again briefly to incorporate everything well.
4. Take 3-4 tablespoons of the mixture and set them aside in a small cup or bowl.
5. Mash the blackberries or raspberries (I crush them with a fork directly in the cup) over these 3-4 tablespoons of cream. Add the rose essence here as well. Mix gently with a teaspoon.
6. Line a 26 cm round pan with parchment paper, ensuring the edges are covered.
7. Pour the main mixture (the white one) into the pan and smooth it out with a spatula.
8. Drop teaspoons of the colored mixture with blackberries and rose essence onto the surface.
9. Use a toothpick to create surface patterns for a marbled effect.
10. Place the pan in a preheated oven at a low temperature (about 150°C, if you have a thermostat). Bake for 40-45 minutes until the mixture is set and the surface is no longer liquid.
11. Remove from the oven and let it cool completely at room temperature, then transfer to the fridge for at least a few hours, ideally overnight.
12. Cut while cold, directly from the fridge.

Why I make this recipe often

I prepare this cheesecake especially when I need a light and filling dessert, without worrying about calories or sugar. I like that I can cut it into slices and keep it for a few days without changing its texture. It comes together quickly and doesn’t require complicated ingredients.

Tips and Variations

Tips
- The quark should be as low-fat as possible for the right consistency.
- Powdered sweetener incorporates better than granulated.
- For baking, check towards the end if the center is set; if it still wobbles, leave it for a few more minutes.
- Complete cooling helps with slicing and flavor.

Substitutions
- Quark can be replaced with well-mixed low-fat cottage cheese if you can’t find quark.
- You can use any powdered sweetener that is suitable for baking.
- Blackberries can be replaced with raspberries or blueberries if you want a different color.

Variations
- The rose essence can be omitted if you don’t like the flavor.
- If you want more color, you can use more crushed fruits or a little food coloring, but it’s not necessary.
- I’ve also tried using lemon essence instead of rose for a different taste.

Serving Ideas
- It can be cut into small cubes for cold snacks.
- It can be served plain, but also with some fresh fruits on top if you’re not strictly following Dukan.
- For those wanting an extra flavor, a little grated lemon zest can be added to the base mixture.

Frequently Asked Questions

1. What do I do if I can’t find quark with 0.2% fat?
You can use low-fat cottage cheese, well mashed. The result will be similar, just slightly denser.

2. Can I use a different type of pan?
Yes, I’ve tried it in a rectangular pan as well. Adjust the baking time if the layer is thicker.

3. Can I replace the vanilla pudding with something else?
You can use another type of sugar-free pudding with a neutral or vanilla flavor. I don’t recommend plain cornstarch, as it lacks flavor.

4. What type of sweetener works best?
I use powdered erythritol, but stevia works well too. It’s important that it’s powdered, not granulated, for a smooth texture.

5. How long should it stay in the fridge before cutting?
Ideally, at least 4 hours, but I prefer to leave it overnight.

Nutritional Values

Estimate per slice (for 12 slices): approximately 95 kcal, 12 g protein, 3 g carbohydrates, 3 g fat. This is just an estimate; the exact values depend on the brand of ingredients used and the type of sweetener. It contains few fats and carbohydrates, being rich in protein.

Storage and Reheating

The cheesecake stores well in the fridge, covered, for up to 4 days. I do not recommend freezing, as it affects the texture. It is not reheated; it is served cold, directly from the fridge. If it lasts more than three days, I prefer to consume it within the first two for freshness.

In a bowl, we mix the eggs with salt and sweetener. We gradually add the quark, vanilla pudding, and vanilla essence, mixing on low speed until homogenized. We take 3-4 tablespoons of the mixture and place them in a cup, then add crushed blackberries (you can add food coloring, but I chose not to) and rose essence. We line a round baking tray (26 cm in diameter) with parchment paper and pour in the mixture. On top, we place small spoonfuls of the colored mixture with rose essence, and then use a toothpick to create different shapes. We put the tray in the oven at low heat for about 40-45 minutes until the mixture sets. Once done, we remove the tray from the oven and let it cool. It should be kept in the refrigerator.

 Ingredients: 6 eggs a pinch of salt 8-9 tablespoons powdered sweetener 1200 g Quark 0.2% fat 1 1/2 packets of vanilla pudding 1 vial of vanilla essence 1 teaspoon of rose essence for color I used 2-3 blackberries/raspberries

 Tags:  vanilla cheesecake dukan diet