Serves - 10
Ready in about 1 hour 45 minutes, plus overnight chilling time
Syns - Green 4½ - Original 4½ - Extra Easy 4½
Ingredients
10 digestive biscuits, finely crushed
50g Flora light, melted
1 vanilla pod
750g quark
3 large eggs, lightly beaten
1 tsp ground cinnamon
2 tsp vanilla essence
4 tbsp sweetener
8 clementines, peeled and sliced horizontally, plus the finely grated zest of 6 of the fruit
200g fat-free fromage frais
100g frozen redcurrents, to serve
½ level tsp icing sugar, to dust
Method
1. Put the biscuits and melted spread in a bowl and mix well. Spoon into a 22cm-diameter, non-stick, loose-bottomed, cake tin. Flatten using the back of a fork, cover and chill in the fridge for 30 minutes.
2. Preheat the oven to 160C/Fan 140/Gas 3. Split the vanilla pod in half lengthways and scrape the seeds into a bowl. Add the quark, eggs, cinnamon, vanilla essence, sweetener and two-thirds of the clementine zest. Beat until well combined.
3. Pour the mixture over the prepared cheesecake base and bake for 50-55 minutes, or until just set and golden.
4. Leave the cheesecake to cool completely, then cover with cling film and chill in the fridge for 6-8 hours, or overnight if time permits.
5. To serve, spread the fromage frais over the cheesecake, top with the clementine slices, and the remaining clementine zest and frozen redcurrents, and dust with the icing sugar. Cut into 10 slices and serve immediately.
Tip - Replace the vanilla essence with 1 level tbsp cocoa powder for a chocolatey version! :)
Syns - Green 4½ - Original 4½ - Extra Easy 4½
Ingredients
10 digestive biscuits, finely crushed
50g Flora light, melted
1 vanilla pod
750g quark
3 large eggs, lightly beaten
1 tsp ground cinnamon
2 tsp vanilla essence
4 tbsp sweetener
8 clementines, peeled and sliced horizontally, plus the finely grated zest of 6 of the fruit
200g fat-free fromage frais
100g frozen redcurrents, to serve
½ level tsp icing sugar, to dust
Method
1. Put the biscuits and melted spread in a bowl and mix well. Spoon into a 22cm-diameter, non-stick, loose-bottomed, cake tin. Flatten using the back of a fork, cover and chill in the fridge for 30 minutes.
2. Preheat the oven to 160C/Fan 140/Gas 3. Split the vanilla pod in half lengthways and scrape the seeds into a bowl. Add the quark, eggs, cinnamon, vanilla essence, sweetener and two-thirds of the clementine zest. Beat until well combined.
3. Pour the mixture over the prepared cheesecake base and bake for 50-55 minutes, or until just set and golden.
4. Leave the cheesecake to cool completely, then cover with cling film and chill in the fridge for 6-8 hours, or overnight if time permits.
5. To serve, spread the fromage frais over the cheesecake, top with the clementine slices, and the remaining clementine zest and frozen redcurrents, and dust with the icing sugar. Cut into 10 slices and serve immediately.
Tip - Replace the vanilla essence with 1 level tbsp cocoa powder for a chocolatey version! :)
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