Ok This this one was really easy to make and looked fantastic once I had made it. The problem arised when I had to get it to my boyfriends house. As you can imagine it collapsed so didn't look very pretty.
However it did taste great.
Summer berry cheesecake - 4.5 syns
Ingredients
Ingredients
12 ginger nut biscuits
25g low fat spread
4 tbsp cold water
2 x 11g sachets powdered gelatine
2 egg whites
500g quark
400g fat-free natural yogurt
Finely grated zest of 1 small lemon
2 tbsp artificial sweetener
100g strawberries,
200g blueberries
Mint sprigs, to serve
½ level tsp icing sugar, to dust (optional)
Method
25g low fat spread
4 tbsp cold water
2 x 11g sachets powdered gelatine
2 egg whites
500g quark
400g fat-free natural yogurt
Finely grated zest of 1 small lemon
2 tbsp artificial sweetener
100g strawberries,
200g blueberries
Mint sprigs, to serve
½ level tsp icing sugar, to dust (optional)
Method
Line a 16cm spring form cake tin with baking parchment. Place the biscuits in a clean, strong polythene bag and finely crush, using a rolling pin. Alternatively, crush in a food processor. Melt the spread, add the biscuit crumbs and mix well. Spoon the mixture evenly over the prepared tin, then chill.
Put the water in a heatproof bowl, sprinkle the gelatine over, and leave to soften for a few minutes. Stand the bowl in a larger bowl containing boiling water and stir until the gelatine has dissolved. Leave to cool.
Whisk the egg whites until just stiff. Put the quark, yogurt, lemon zest and sweetener in another bowl and stir until smooth. Stir the dissolved gelatine into the quark mix, then fold in the whisked egg whites and strawberries. Pour this filling over the cheesecake base, cover and chill for about 3 hours until set.
When ready to serve, carefully release the cheesecake from the tin and arrange the blueberries on top. Serve cut into thin wedges, with a mint sprig on the side. Finish with a light dusting of icing sugar if you like.
Tip: Agar agar can be used instead of gelatine if preferred.
Put the water in a heatproof bowl, sprinkle the gelatine over, and leave to soften for a few minutes. Stand the bowl in a larger bowl containing boiling water and stir until the gelatine has dissolved. Leave to cool.
Whisk the egg whites until just stiff. Put the quark, yogurt, lemon zest and sweetener in another bowl and stir until smooth. Stir the dissolved gelatine into the quark mix, then fold in the whisked egg whites and strawberries. Pour this filling over the cheesecake base, cover and chill for about 3 hours until set.
When ready to serve, carefully release the cheesecake from the tin and arrange the blueberries on top. Serve cut into thin wedges, with a mint sprig on the side. Finish with a light dusting of icing sugar if you like.
Tip: Agar agar can be used instead of gelatine if preferred.
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