Pumpkin Seed Cheesecake

Ingredients

• 1 tbsp softened butter (15 g)
• 4 eggs
• 1 pinch salt
• 500 g cream cheese (45% fat in milk)
• 500 g low‑fat quark
• 100 g birch sugar (xylitol)
• 120 g whipping cream
• 60 g ground pumpkin seeds (black pumpkin seed)
• 1 tbsp guar gum (15 g)
• 0.25 tsp vanilla powder

Instructions

1. 1.

   Line the springform pan with parchment paper and butter the rim. Separate the eggs, reserving the yolks for another use. Beat the egg whites with a pinch of salt until stiff peaks form. Mix cream cheese with quark and birch sugar.

2. 2.

   Heat the whipping cream in a saucepan, add the pumpkin seeds, bring to a brief boil, then let it cool slightly. Stir the pumpkin‑seed cream into the cream cheese mixture, add guar gum and vanilla powder, and mix well. Fold in the beaten egg whites and pour the batter into the prepared pan.

3. 3.

   Bake the cake in a preheated oven at 160 °C (140 °C fan; gas: level 2) for 1 hour. Remove, let cool for 5 minutes, release from the pan and cool on a wire rack. Slice the cake into pieces and serve.