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Baked Vanilla Cheesecake


Slow but sure....
S: 22st0lb C: 19st7lb G: 10st0lb BMI: 55.1 Loss: 2st7lb(11.36%)
Baked Vanilla Cheesecake.

Serves 10

12 reduced fat digestive biscuits, finely crushed.
6 level tbsp low fat spread.
511g quark.
3 large eggs
1 tsp ground cinnamon.
2 tsp vanilla essence.
8-10 tbsp artificial sweetener.
finely grated zest of 1 orange and 1 lemon.
1 level tsp icing sugar, to dust.
mixed berried, to serve.

1. Place crushed biscuits in a bowl and melt the low fat spread. Add to the biscuits and stir to mix well. Spoon into a 20cm/8 inch non-stick spring-form cake tin, pressing down firmly to make a smooth and even base. chill in the fridge, preferably overnight.

2. Preheat oven to 170degC/gas 3. Beat together the quark, eggs, cinnamon, vanilla, sweetener and the citrus zest until well combined and pour over prepared biscuit base. Place in the oven and cook for 50-55 minutes or until set and golden.

3. Remove from the oven and allow to cool completely. Cover with cling film and chill in the fridge 6-8 hours. To serve, dust with icing sugar, cut into thin wedges and serve with mixed berries.

6 Syns per serving on Red and Green days.
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