Easy Low Carb Cheesecake with Quark and Lemon

1. Line a 26 cm springform pan with parchment paper and grease the sides

2. Wash the lemon, dry it, and zest the lemon

3. Cut the lemon in half, squeeze one half using a citrus press, and set the juice aside

4. Preheat oven to 160°C conventional (140°C fan)

5. Mix quark, eggs, xylitol, and lemon zest until smooth

6. Add 2 tablespoons of lemon juice and stir in vanilla pudding powder

7. Pour the batter into the prepared springform pan

8. Bake for about 60 minutes

9. Take the cheesecake out of the oven and let it cool completely

Notes

1. Yields 12 servings

2. Refrigerate for up to 4 days