Baked vanilla cheesecake with strawberries

You will need
12 reduced fat digestive biscuits
6 level tbsp low fat spread
500g quark (alternatively use low fat cream cheese)
3 large eggs
1 tsp ground cinnamon
2 tsp 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

Method
1. 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 small non-stick spring-form cake tin (about 20 centimetres in diameter), pressing down firmly to make a smooth and even base. Chill in the fridge, preferably overnight.

3. Preheat the oven to 160°C/gas mark 3. Beat together the quark, eggs, cinnamon, vanilla essence, sweetener and the citrus zest until well combined and pour over the prepared biscuit base. Place in the oven and cook for around 55 minutes or until set and golden.

4. Remove from the oven and allow to cool completely. Cover with cling film and chill in the fridge for around eight hours. Top the cheesecake with the mixed berries and dust with icing sugar.

Recipe, Slimming World’s Love Desserts

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