Try my recipe:
Low Fat Cheesecake
Filling: 750gr quark, 1tsp vanilla essence, 2 egg yolks, 3 egg whites, 2 tbsp corn flour, 100gr fructose, berries (blueberry, raspberry, strawberry...)
Almonds crust: 100gr sliced almonds, 100gr ground almonds, 2tbsp Splenda, 2tbsp unsalted butter. 1 egg white
To make the crust, combine almonds & Splenda, add butter & mix with fingertips. Beat the egg white until foamy & add to the almond mixture. Mix well to combine. Press firmly to mold over the bottom & up the side of a springform tin. Bake for 10min @180C.
To make the filling, mix qwark with vanilla, fructose, egg yolks, corn flour until well combined. Beat the egg white till soft peak & add to the qwark mix.
Pour 1/2 filling over the crust, then a layer of berries, then the other 1/2 of the filling. Bake @180C for 45-50min(if the top of the cheesecake darkens too quickly, cover with a tin foil until the end of cooking time). Let it cool down then put it in the fridge for 2 hours... Serve with some extra berries.