histaminarm

Cinnamon Cheesecake

The crispy base with our HistaFood organic grain bar and the quark filling go perfectly together and conjure up a cinnamon-creamy cheesecake dream.

This recipe is   

  • suitable for a low-histamine diet  
  • vegetarian  

Preparation time   

10 minutes + 60 minutes baking time  

Ingredients for 1 person  

Floor  

filling  

  • 100 g butter  
  • 100 g coconut blossom sugar  
  • 2 tablespoons cinnamon  
  • 2 tbsp spelt flour

sauce  

  • 500g low-fat quark  
  • 750 g cream cheese  
  • 250 ml cream  
  • 5 egg yolks  
  • 50 ml rapeseed oil  
  • 80 g beet sugar  
  • A little vanilla (1)  
  • 100 g cornstarch (corn or potato)  

Cinnamon Cheesecake preparation  

  • Unwrap the HistaFood organic grain bars and chop them finely with a knife.  
  • Grease a 28 cm springform pan with a little butter.  
  • Mix finely chopped HistaFood organic grain bars with rolled oats, chia seeds and 5 tablespoons of melted coconut oil.  
  • Distribute evenly into the greased springform pan and press firmly.  
  • Preheat oven to 175°C (top/bottom heat).  
  • Mix together low-fat quark, cream cheese, cream, egg yolks, rapeseed oil, beet sugar, vanilla and cornstarch to form a creamy mixture.  
  • Place in the springform pan  
  • Melt butter in a saucepan  
  • Add coconut blossom sugar, cinnamon and spelt flour and stir well.  
  • Spread over the cream and mix lightly with a fork.  
  • Bake in a preheated oven for approximately 60 minutes.  

Our HistaFood tip  

For a gluten-free version, you can use gluten-free rolled oats. Instead of spelt flour, you can stir 2 tablespoons of cornstarch (corn or potato) into the cinnamon mixture. 

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

 

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