Fatty's Cheesecake

Nutrition
81

[quote]PonceDeLeon wrote:
If you can’t find Quark in the US, I would try substituting mascarpone (similar texture, not as tangy) and a bit of cream cheese (for the tanginess).

Fatty,

I will try to make this and report back.

What’s the best “crunchy base” so far that’s low in carbs and fat?[/quote]

The whole point of the Quark and this particular cheesecake is the Protein content. Quark has 13g per 100g, and Mascarpone is about 3.5g per 100g. Not even comparable.

LR

82

How about mascarpone for the texture with added whey or milk protein (whey/casein) to bump up the protein content?

I saw a recipe to make quark. My girl and I might try this out and report back.

83

Fatty:

I’ve been wanting to contact you, but I don’t do PM’s on here. Is it possible you can contact me with the contact info in my hub?

84

[quote]PonceDeLeon wrote:
If you can’t find Quark in the US, I would try substituting mascarpone (similar texture, not as tangy) and a bit of cream cheese (for the tanginess).
[/quote]
That’s a good idea as far as taste goes, but concerning the rather high fat percentage of mascarpone, I’d rather go with Ricotta, as Steely has already pointed out. It seems that Ricotta is a main ingredient in Italian cheesecake variants.

Unless mascarpone also comes in affordable and tasty lower-fat versions.

[quote]PonceDeLeon wrote:
What’s the best “crunchy base” so far that’s low in carbs and fat?[/quote]
I guess it’d be hard to find a better combination of taste and ‘health’ appeal than the oaty one.