Dukan Chocolate Base Cheesecake

Name: Dukan Chocolate Base Cheesecake - Evanghelina C.
Ingredients: Base: 4 egg whites; 4 tablespoons of oat bran; 3; 4 tablespoons of powdered sweetener (or to taste); 1/2 teaspoon of baking powder; 2 teaspoons of cocoa. Cream: 4 egg yolks; 1000 g of Quark cheese (2 boxes x 500 g/box); vanilla essence; 5; 6 tablespoons of powdered sweetener (or to taste). Decoration: 1 tablet of Sly.

Dessert - Dukan Chocolate Base Cheesecake by Evanghelina C. - Recipia

The first time I made this Dukan chocolate base cheesecake was after a few weeks on a diet when I was really craving something sweet that wouldn't undo all my hard work. I was drawn to the fact that it doesn't require complicated ingredients and you can actually make it with what you already have at home if you're following the diet. Plus, it's one of those desserts you can whip up quickly without needing complicated techniques or special utensils. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 10-15 minutes Baking time: 60-70 minutes (base and then base + cream) Servings: 10-12 slices Difficulty: easy Recipe type: Dukan dessert suitable for any stage (Attack, Cruise, Consolidation, Stabilization) Ingredients Base: 4 egg whites 4 tablespoons oat bran 3-4 tablespoons powdered sweetener (or to taste) 1/2 teaspoon baking powder 2 teaspoons cocoa Cream: 4 egg yolks 1000 g Quark cheese (2 boxes of 500 g each) 5-6 tablespoons powdered sweetener (or to taste) vaniilla essence (to preference) Decoration: 1 bar of Sly chocolate for decoration (optional) Preparation method 1. Preheat the oven to low heat. I always use 150-160°C in the electric oven; for gas, I set it to the lowest flame. 2. Separate the eggs. Place the egg whites in a large bowl and whisk them with the sweetener until frothy. 3. When you achieve a firm meringue, add the oat bran, cocoa powder, and baking powder. Gently mix with a spoon, being careful not to deflate the egg whites. 4. Line a 20-24 cm (round or rectangular, depending on what you have) baking tray with parchment paper. Pour the base mixture and level it out. 5. Bake for about 10 minutes, just enough to firm up the surface. It doesn't need to be fully baked. 6. In the meantime, prepare the cream. In a bowl, combine the Quark cheese, egg yolks, sweetener, and vanilla essence. Mix well with a whisk or mixer on low speed, just until combined. 7. Remove the baking tray with the base from the oven after 10 minutes. Pour the cheese cream over the base, leveling it out. 8. Return the tray to the oven on low heat for 50-60 minutes. It’s done when the cream is set but not too dry. If you see it browning too much on top, you can place a piece of parchment paper over it in the last 10-15 minutes. 9. Once baked, turn off the oven and let the cheesecake cool slowly with the door slightly ajar. This step helps prevent the cream from cracking. 10. After cooling, remove the tray, let it reach room temperature, then refrigerate for at least a few hours (ideally overnight). 11. Finally, melt the Sly chocolate (usually in a bain-marie or microwave in short bursts). Decorate the cheesecake to taste, with thin strands or a thin layer. 12. Slice and keep refrigerated. Why I make this recipe often It’s the kind of simple dessert that doesn’t require flour, fats, or many steps. You can keep the cheesecake in the fridge for a few days and it doesn’t spoil quickly. It’s handy on days when you want something filling but need to stick to your diet. Plus, it’s satisfying and, if you don’t put all the chocolate on top, you really have no reason to feel guilty. Tips and variations Tips If the Quark cheese is too wet, you can drain it in cheesecloth for half an hour. It’s important not to overbeat the cheese cream after adding the yolks to avoid it becoming too airy. For a more intense flavor, you can slightly increase the cocoa amount in the base, but don’t overdo it, or it will turn out too bitter. Use the oven set to low temperature, even if it takes longer, to avoid cracking the cream. Substitutions If you can’t find Quark, you can use low-fat cottage cheese or another low-fat drained cheese. For sweetener, you can use any powdered variant that behaves well in baking (erythritol, xylitol, etc.). Variations You can add a little grated lemon zest to the cream for a fresher taste. A few drops of orange or almond essence slightly change the flavor. If you don’t want chocolate decoration, it can be left out – or you can grate a little over individual slices, not the whole cake. Serving ideas It cuts well after a few hours in the fridge. It works as a dessert with coffee or as a snack between meals. You can also make it in small, individual molds if you want portion control. Frequently asked questions Can I use regular cottage cheese instead of Quark? Yes, but ideally, it should be as low-fat and well-drained as possible to prevent the cream from becoming runny. If you use very watery cheese, let it drain in cheesecloth. Can I replace Sly chocolate with another Dukan-friendly chocolate? You can use any chocolate allowed on the Dukan diet. Or you can skip decoration altogether if you prefer a cleaner version. How do I know if the cheesecake is ready? The cream should be set in the middle but not too dry. When you gently shake the tray, the center shouldn’t move like liquid but should be slightly elastic. After cooling, it will set completely. Can I freeze Dukan cheesecake? I don’t recommend freezing it, as the texture may change and water can accumulate upon thawing. It’s better to keep it in the fridge for a few days. Can I make the recipe with just half the ingredients? Yes, just adjust the size of the baking tray (ideally 18-20 cm). The baking time may be slightly shorter. Nutritional values Estimated values for one slice (out of 12): Calories: approximately 110-130 kcal Protein: 10-12 g Carbohydrates: 4-5 g (depending on sweetener) Fats: 3-4 g These values are just indicative and depend on the type of cheese and chocolate used. For better control, calculate separately based on the labels of the products at home. Storage and reheating The cheesecake can be stored in the fridge, covered or in a box, for up to 4-5 days. I don’t recommend reheating – it’s eaten cold, straight from the fridge. If you want to transport it, slice it and place it in separate containers to maintain its shape.

Dukan Chocolate Base Cheesecake

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