German Cheesecake (Deluxe)¶

Inspired by German cheesecake, which is made with ‘Quark’ or ‘Topfen’ – think of a cross between yogurt, cottage cheese and ricotta.

The lemon juice and soured milk add the necessary tanginess.

Spin on FroYo, do a scrape-down, and finish with a mix-in or respin run.

Serve with graham crackers or butter cookies to stand in for the pie crust.

Rating: 😋😋😋😋😋

Spun on FroYo, with 80g slightly thawed and chopped frozen strawberries as a mix-in, and served with low-sugar caramel syrup.

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 400g Soured milk 3.5% [Schwälbchen]^↗ • 500g container
• 200g Topfen / Quark 14.4% [Berchtesgadener]^↗ • 250g container
• 15g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 15ml Lemon juice
• 10g Brandy or Vodka 40 vol%^↗

Dry

• 20g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 30g Xylitol (E967)^↗ • POD = 100%; GI = 7
• 2g Vanilla Bean Powder [InterVanilla]

Fill to MAX

• 25ml Cream 32% [REWE Beste Wahl]
• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
• ≈10 drops Flavor drops Cookies&Cream (stevia) [Nick’s] • to taste

Mix-ins

• 50g Frozen Fruit • add chopped as a mix-in [31kcal, 5g sugar]
• 20g Sultanas (organic) [Biojoy] • add chopped as a mix-in [60kcal, 13g sugar]

Topping Options

• 3-4 pieces Graham crackers / Butter cookies
• 3-4 pieces Wafers (cream-filled)
• 20ml Syrup Caramel (low-sugar) [Sukrin] • 14% sorbitol, erythritol, stevia [30kcal, 0.4g sugar]

DIRECTIONS¶

1. Add "wet" ingredients to empty Creami tub.
2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
7. Process with RE-SPIN mode when not creamy enough after the first spin.
8. Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 123.0 kcal; fat 7.1g; carbs 12.4g; sugar 3.5g; protein 4.3g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 360g; 442.9 kcal; fat 25.5g; carbs 44.5g; sugar 12.7g; protein 15.4g; salt 0.5g
• Nutritional values total: 717g; 882.1 kcal; fat 50.8g; carbs 88.7g; sugar 25.2g; protein 30.7g; salt 1.1g
• FPDF / PAC^↗ (target 20..30): 29.01
• Protein / Energy Ratio (ok=12%; hi=20%): 13.92% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 48.8g • 6.8%
• Net carbs: 33.1g • ∝ 5 servings@143g: 6.6g • ∝ 3 servings@239g: 11g
• 20g Ice Cream Stabilizer (ICSv2) is: 9.2g Erythritol (E968) • 9.2g Inulin • 0.92g Tylose powder (E466, Tylo, CMC) • 0.32g Guar gum (E412) • 0.32g Salt • 0.09g Xanthan gum (E415, XG).