slimming world baked cheesecake

 

I have a really sweet tooth, perhaps not as much as I used to have pre-SW, but I would do almost anything for a cheesecake. Including that.

 

I’ve seen a few cheesecake recipes floating around so thought I would make my own version, which is Slimming World Baked Vanilla Cheesecake, with raspberries – I hope you like it!

 

  • Serves:  10
  • Prep time: 10 minutes
  • Baking time: 55 minutes

 

Ingredients:

 

  • 10 digestive biscuits, finely crushed (I used McVites Lights)
  • 50g low fat spread (grim) … or just use real butter
  • 1 vanilla pod
  • 3 large eggs, beaten
  • 1 tsp ground cinnamon
  • 2 tsp vanilla essence
  • 4 tbsp sweetener
  • 750g Quark
  • Punnet raspberries (or chosen fruit)

 

Method:

 

  • Pre-heat oven to 160°C/140°C Fan/Gas 3.
  • Melt butter.
  • Add melted butter to crushed biscuits and mix. Spoon into a loose-bottomed cake tin (I think mine was 22cm, but who knows!). Flatten and leave to cool in fridge.
  • Put quark, eggs, cinnamon, vanilla essence, sweetener into a bowl. Split the vanilla pod lengthways and scrape seeds – add to mixture and beat well until combined.
  • Pour mixture over chilled biscuit base.
  • Bake for 55 minutes, or until just set and slightly golden.
  • Leave to cool completely and then chill in fridge for 6-8 hours, or overnight.

 

 

slimming world baked cheesecake

slimming world baked cheesecake

slimming world baked cheesecake

 

Syns:

 

I will hold my hands up and say that I used 50g of butter for the biscuit base, instead of low-fat spread because low-fat spread is rank and I would rather syn the butter. So I will give you the syns for butter and for the lowest low-fat spread I could find, and then (try) and work out the syns for the whole thing. Here’s how I worked it out.

 

  • 50g butter = 20 syns
  • 50g Flora Extra Light = 5 syns
  • 3.5 syns per biscuit = 35
  • I am presuming that everything else is syn-free
  • Therefore 5.5 syns per slice if using butter + 4 syns per slice if using low-fat spread

 

Please don’t shoot me for not synning 6 raspberries, or if I’m slightly out on my calculations – I’m sure you can work it out yourself, probably much better than I can.

 

Result:

 

The thought of making a baked cheesecake is a lot worse than actually doing it – it’s dead easy, promise. I spent most of the time crushing up the biscuits by hand because I didn’t have a rolling pin, but I’m sure you’re much more organised than me, and it takes less than 10 minutes to make. 

 

slimming world baked cheesecake

 

I left the cheesecake to set overnight before I photographed it but the temptation was too much for both of my boys. I came home from a bike ride, ready to photograph the finished product, only to be told, “The cheesecake was lovely Mum, I’ve just had a big slice.” By both of my children.

 

So I take that as a compliment, and it being nothing to do with the fact that they’d pretty much eat anything.

 

My eldest said he could tell it’s a Slimming World recipe, but that it wasn’t necessarily a bad thing. It looks like a traditional baked cheesecake and personally, I think quark is much better cooked than eaten out of the tub!

 

Variations:

 

It’s simple, just choose your favourite fruit, and have that instead. You don’t have to bake the fruit like I did (not that I synned it anyway), but you could just make this as a vanilla cheesecake and serve it with your fruit of choice. Maybe add some lemon zest and/or lemon flavouring to the mixture before you bake it, add a sachet of Options chocolate powder/cocoa powder for a chocolate cheesecake, and I’ve even seen a recipe where you put fat free fromage frais on top to serve – I didn’t do that because 1) I’m not sure if the boys like it and 2) it will make the cheesecake go soggy and I reckon this beast will last us the whole week.

 

I hope you enjoyed this recipe – do let me know if you’ve tried it too, would love to see your photos!

 

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kate sutton

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