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 Lite Ice Cream.

Rating: 😋😋😋😋😋

INGREDIENTS¶

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

Wet

• 400g Soured Milk 3.5% [Schwälbchen]^↗ • 500g container
• 240g Topfen / Quark 14.4% [Berchtesgadener]^↗ • 250g container
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 15ml Lemon juice
• 5ml Vanilla Extract (w/ alcohol) [Native Vanilla]^↗
• 20 drops Flavor drops Cookies&Cream [Nick’s] • with stevia

Dry

• 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
• 25g Xylitol^↗ • Sweetness = 100%; GI = 7

Fill to MAX

• 40ml Cream 32% [REWE Beste Wahl]

Topping Options

• 3-4 pieces Graham crackers / Butter cookies
• 3-4 pieces Wafers (cream-filled)

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.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 127.6 kcal; fat 8.1g; carbs 10.2g; sugar 3.5g; protein 4.5g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 360g; 459.3 kcal; fat 29.1g; carbs 36.6g; sugar 12.7g; protein 16.3g; salt 0.5g
• Nutritional values total: 760g; 969.7 kcal; fat 61.4g; carbs 77.2g; sugar 26.9g; protein 34.4g; salt 1.1g
• FPDF / PAC^↗ (target 20..30): 23.77
• Protein / Energy Ratio (ok=12%; hi=20%): 14.20% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 52.4g • 6.9%
• 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.