Cheesecake in a glass with raspberry honey
Preparation time: 25 minutes - Difficulty: easy
- 350 g double cream cheese
- 100 g low-fat quark
- 25 g spelt flour type 630
- 50 g raw cane sugar
- 1 packet vanilla sugar
- 1 tsp
- 1 tbsp psyllium husks
- 2 tbsp hot water
Ingredients biscuit crumble:
- 100g wholemeal butter biscuits
- 1 tbsp raw cane sugar
- 50g butter
Ingredients raspberry crumble:
- 150g fresh raspberry
- 3 tbsp raspberry honey
Mix 1 tbsp psyllium husks + 2 tbsp hot water and leave to swell for 10 minutes as an egg substitute.
Then mix all ingredients together and pour into 6 greased jars.
Preheat oven to 135 degrees convection, place jars without lids on a baking sheet and bake for 18 to 22 minutes until golden, then let cool and bake cookie crumble while oven is still hot.
Biscuit crumble preparation:
Crush cookies, melt butter, mix with cookie crumbs and sugar, bake on a baking sheet lined with parchment paper for 8 to 10 minutes.
Sort raspberries, wash and mix with raspberry honey and let stand for about 15 minutes.
Decorate the finished cheesecakes with the raspberries and spread the biscuit crumble on top.