The whole family will love this creamy, easy-to-make American-style cheesecake which sits on a bed of crumbly rich digestives.
SERVES 10 – PREP 20 MINS – COOK 1 HOUR PLUS CHILLING
6tbsp low-fat spread
3 large eggs
1tsp ground cinnamon
2tsp vanilla essence
8-10 tbsp sweetener
Finely grated zest of 1 orange and 1 lemon
Fresh mixed berries, to serve
1 level tsp icing sugar, to dust
1 Preheat the oven to 160°C/Fan 140°C/Gas 3. Place the biscuits in a polythene bag, finely crush with a rolling pin and place in a bowl. Melt the low fat spread, add to the biscuits and stir to mix well.
2 Spoon into a 20cm non-stick spring-form cake tin, pressing the crumbs down well to make a smooth and even base. Chill in the fridge.
3 Beat together the quark, eggs, cinnamon, vanilla essence, sweetener and the citrus zest until well combined and pour over the prepared biscuit base.
4 Bake for 55 mins or until set and golden.
5 Remove from the oven and allow to cool completely. Cover with cling film and chill in the fridge for around 8 hours. Top the cheesecake with the mixed berries and dust with icing sugar before serving cut into wedges.
Per serving: 177 cals, 8g fat (4g saturated), 13g carbs,
Simming World: 6 Syns
Shortcut: Use a food processor to whizz the digestive biscuits to crumbs.
Credit: Recipes taken from Slimming World’s Love Desserts, available in all 9,000 Slimming World groups in the UK and Ireland priced £4.95/€7.95.To find your nearest Slimming World group visit www.slimmingworld.com or call 0844 897 8000.
Photo credit: Gareth Morgans Slimming World’s Love Desserts