A regular cheesecake usually consists of half fat, half sugar, so you may be surprised to see a cheesecake here. However, using quark is an amazing way to mimic that creamy cheesecake consistency and taste without all the saturated fat – perfect! Using sweetener and vanilla extract in place of sugar, this dessert keeps the calorie count right down but the taste up. Delicious.
PREP TIME 10 MINS
COOKING TIME 45 MINS PLUS COOLING
CALS PER SERVING 212
6 reduced-fat digestive biscuits
25g reduced-fat spread
low-calorie cooking spray
175g reduced-fat soft cheese
1 tsp vanilla extract or vanilla bean paste
4 large eggs
3 tbsp granulated sweetener
½ tsp xanthan gum
1. Preheat the oven to 160C/140C fan/gas 3.
2. Blitz the digestive biscuits in a food processor to form crumbs (or place them in a bag and crush them with a rolling pin). Tip the crumbs into the bottom of a 20cm (8in) loose-bottomed cake tin.
3. Melt the reduced-fat spread and pour it over the biscuit crumbs, mixing to ensure they’re all coated. Press the crumbs down evenly to form the base of the cheesecake. Spray the biscuit base with low-calorie cooking spray and bake in the oven for 10 minutes.
4. Meanwhile, put all the remaining ingredients in a large mixing bowl and whisk together until smooth.
5. Remove the base from the oven, pour the cheesecake mix into the tin and put it back in the oven for 35 minutes until the cheesecake is just set and starting to colour.
6. Remove the cheesecake from the oven, leave it to cool in the tin then refrigerate, preferably overnight.
7. Remove the chilled cheesecake from the tin and cut into slices to serve. You can also freeze the whole cheesecake in an airtight container.
NOW BUY THE BOOK WITH 20% OFF
The Pinch of Nom Food Planner by Kate Allinson, Kay Featherstone and Laura Davis will be published on 13 June (Bluebird, £9.99). To order a copy for £7.99 from 16 June until 30 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.