Vanilla Cheesecake

This is a lightened-up cheesecake recipe where the flavour of the ginger nut biscuit base compliments the smooth creamy textured filling beautifully. Its a definite winner and so simple to make. The video shows you just how simple it is to make a low fat baked Vanilla Cheesecake, New York Style.

 

Vanilla Cheesecake

Ingredients

• 10 Ginger Nut Biscuits
• 500g Quark
• 1 Vanilla fat free yoghurt
• 6 Tbsp Sweetener
• 1.5 Tsp Lemon Zest
• 1 Tsp Lemon Juice
• 1 Tsp Vanilla Extract
• 5 Tsp Low Fat Spread
• 3 Eggs

Method

1. Pre-heat oven to 180’c/160’c fan, Gas 4.
2. Line a 20cm loose base tin with baking paper.
3. Crush biscuits for the base. Melt the low fat spread in a microwave for a few seconds, add to the biscuits and mix together.
4. Transfer the mixture into the cake tin and press down.
5. Bake in oven for 10 mins
6. Remove from oven and set aside, raise oven temperature to 240’c/220’f.
7. Using an electric whisk, whisk together the Quark, yoghurt, sweetener, lemon juice and Zest, eggs and vanilla extract until you have a smooth runny mixture.
8. Pour on top of the cooled base, squash out any air bubbles and bake in the oven for 10 minutes.
9. After the 10 minutes lower the oven temperature to 110’c/90’c fan, gas 1/4 and bake for a further 25 minutes.
10. If using an electric oven leave the door slightly ajar for the first 3 minutes of the 25 minutes.
11. After 25 minutes shake the tin and turn oven off.
12. Leave the cheesecake in the oven, door closed for 2 hours.
13. At the end of the 2 hours loosen the edges of the cake and put back in the oven to cool down for a further 1.5 hours.
14. Remove from the oven cover with foil and refrigerate for 4 hours or over night before serving.

Serves 8 – Serving Size 1/8 – Nutrition Per Serving
Calories: 158, Carbohydrate:  16g, Fat:  5g, Protein: 12g