I wanted to try and come up with a cheesecake which was low in syns but avoided the use of artificial sweeteners as I am trying to restrict their use, mainly because my kids eat pretty much everything I cook and I don’t want them having any foods that contain them. Not only that, but I find they can leave a horrible aftertaste at times, especially in baked goods.
This cheesecake was a success, the quality and taste is so much better when you use real sugar, we all knew that anyway, but tend to avoid using sugar because we fear everything will be high in syns. Not anymore, a slice of this cheesecake is still low enough in syns to be well within your daily allowance.
You will be seeing a lot more yummy desserts coming soon where the use of artificial sweeteners will be avoided. So what this space!!
Baked Oreo Cheesecake
Slimming Eats Recipe
Green – 6 syns per slice
Extra Easy – 6 syns per slice
Original – 6 syns per slice
If you would prefer a bigger slice of this, cutting the cheesecake into 6, while work out as 8 syns a slice.
You could try replacing the sugar with sweetener if you prefer to bring the syns right down, but I can’t guarantee the flavour or quality of the cheesecake to be the same.
- 375g of Quark
- 300g of fat free cottage cheese (blended till smooth)
- 4 eggs
- 1/2 cup (100g) of sugar (19.5 syns)
- 1 tablespoon of cornstarch (cornflour) (1.5 syns)
- vanilla pod
- 1 tsp of vanilla essence
- little zest from a fresh lemon
- 11 Oreo cookies (26 syns)
Preheat oven to 180c or 350f (gas mark 4)
Grease a spring form pan.
Chop 10 Oreo’s into quarters and roughly line the bottom of the spring form pan with the Oreo pieces.
Separate the yolks from the whites of the eggs.
Scrap the seeds from the vanilla pod and add to a large bowl along with the quark, cottage cheese, sugar, egg yolks, vanilla extract, little zest from a lemon and the cornstarch.
Whisk until all ingredients are well combined
In another bowl whisk the egg whites until they form soft peaks.
Fold this into the rest of the mixture.
Pour this on top of the Oreo pieces in the springform pan and gently tap the sides, so the mixture is evenly distributed in the pan
Place in the oven and bake for approx 35 mins. When cooked the cheesecake will be slightly golden around the edges. You can gently place a skewer in the centre just to make sure the middle is not too wet still.
Leave the cheesecake to cool in the oven with the door slightly ajar.
Once cooled you can then place in the fridge to chill before slicing.
Once ready to serve. Get the remaining Oreo cookie and crush roughly with a knife and sprinkle this on the top.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information: