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Low Syn Baked Vanilla Cheesecake

February 8, 2010 By Shevy (Slimming Eats) 7 Comments

2.9Kshares

Want an amazing tasting Slimming World Cheesecake? then you have come to the right place. Just look at how amazing this Low Syn Baked Vanilla Cheesecake. 

Slimming Eats Low Syn Baked Vanilla Cheesecake - gluten free, vegetarian, Slimming World and Weight Watchers friendly

Sometimes we all fancy cake and I don’t know about you, but if I am going to use my syns on something like a Slimming World friendly dessert. I want it to taste good.

This Baked Vanilla Cheesecake is both low syn and tastes amazing. Actually, I will go as far to say that you will be shocked at how like a REAL cheesecake it taste. Something that so many Slimming World desserts out there fail to do. The last thing you want is to waste syns on something that tastes eggy or horrible.

Slimming Eats Low Syn Baked Vanilla Cheesecake - gluten free, vegetarian, Slimming World and Weight Watchers friendly

Usually I would use quark for a cheesecake recipe, but lately my local grocery store, hasn’t had any in stock, so I compromised with some syn free cottage cheese which I blended and to my surprise it actually tastes WAY better than Quark, when you add all the other ingredients.

For the base you want low syn cookies, any hard crunchy type one of choice. I used 8 small brown sugar oatmeal cookies which were 1.5 syns each.

I also use a 7 inch springform pan (like this one on amazon). I recommend a springform, because it will be easier to remove once cooked. I recommend a 6 or 7 inch size pan, anything bigger and the cheesecake itself will be super thin.

For the topping I kept it syn free, you could make a fruit syrupy sauce (but remember cooking fruit adds syns, as only fruit in it’s raw form is free), so I just used fresh raspberries instead, which were perfect.

Slimming Eats Low Syn Baked Vanilla Cheesecake - gluten free, vegetarian, Slimming World and Weight Watchers friendly

It is important to follow the instructions exactly, to ensure a great quality cheesecake. You must allow it to cool in the oven for 1 hour with the door slightly ajar after baking for the set time, before chilling.

The cornstarch is important in this Baked Vanilla Cheesecake too, as it helps bind the eggs with the rest of the mixture and stops it from separating, giving the lovely creamy texture you expect with a cheesecake.


For the sweetener I use Sukrin:1, you can use another sweetener of choice if you prefer, but just be away the taste may not be as good. Sukrin: 1 is a natural sweetener that has no aftertaste, so is perfect in recipes like this. 

Normally when use you use more than 1 tablespoon of sweetener, you should syn it at 0.5 syns per tablespoon, but as each serving is less than a tablespoon, I haven’t synned it in this Low Syn Baked Vanilla Cheesecake.


Once chilled you can then take a slice and enjoy, perfect with a nice cuppa and well worth the syns.

Slimming Eats Low Syn Baked Vanilla Cheesecake - gluten free, vegetarian, Slimming World and Weight Watchers friendly

Looking for some other sweets to use some syns on? Check out my Dessert Recipes

Print

Low Syn Baked Vanilla Cheesecake

Prep 15 mins

Cook 50 mins

Total 1 hour, 5 mins

Author Shevy (Slimming Eats)

Yield 6 servings

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

  • Extra Easy -  3 syns per serving
  • Green/Vegetarian - 3 syns per serving
  • Original - 3 syns per serving
  • WW Smart Points - 4
  • Gluten Free - use a gluten free cookie and cornstarch

Ingredients

  • 8 low syn cookies (I use a oatmeal cookies that were 6.5 syns for 4) - 13 syns
  • 1/2 tbs of butter - 2.5 syns
  • 280g (9.5oz) of fat free cottage cheese
  • 200g (7oz) of fat free vanilla yoghurt
  • 1/4 cup (4 tbs) of Sukrin:1 
  • 1 tbs of cornstarch - 1.5 syns
  • 2 eggs
  • 1 tsp of vanilla extract
  • 180g (6oz)  of fresh raspberries
  • 1 tsp of icing sugar for dusting -  1 syn
  • spray oil

Instructions

  1. Preheat oven to 165c or 325f
  2. Line a 7inch spring form pan with a round disc of parchment paper (this helps it sticking on the Bottom and then grease all over with some spray oil.
  3. Add the cookies to a ziplock bag and bash with a wooden rolling pin until fine crumbs and add to a bowl.
  4. Melt the butter and mix this into the cookie crumbs until well combined.
  5. Add to the bottom of the spring form pan and push down nice and firm with a spoon. Spray oil the top with spray oil.
  6. Add the cottage cheese, yoghurt, vanilla and sukrin: 1 to a blender and blend till smooth.
  7. Add to a bowl and whisk in the eggs, then whisk in the cornstarch until mixture is nice and smooth.
  8. Pour mixture into the spring form pan and bake for 50 mins. 
  9. Turn off oven, slightly open door and leave the cheesecake in the oven for 1 hour too cool down.
  10. Decorate with fresh raspberries and refrigerate. When ready to slice and serve lightly dust all over with the icing sugar.

Notes

Note: Syns in the type of cookie/biscuit used may vary slightly in syns so adjust accordingly. 

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 138

% Daily Value

Total Fat 4.1 g

6%

Saturated Fat 1.5 g

8%

Cholesterol 66 mg

22%

Sodium 255 mg

11%

Total Carbohydrates 16.5 g

6%

Dietary Fiber 2.4 g

10%

Sugars 6 g

Protein 8.7 g

17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

Looking for some additional support on your weight loss journey? Did you know Slimming Eats has a friendly Slimming World Facebook Support Group where you can get daily meal ideas and recipe ideas? Come and check us out, we’d love to have you join.

Looking for some other recipes? Head on over to my RECIPE INDEX for over 850 Slimming World & Weight Watchers recipes for you to browse through, all fully searchable by meal type, Ingredients, syn value and WW Smart Points etc

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Filed Under: 2+ syns, appetizers, tasters and party food, by course, by ingredient, by type, cottage cheese, dairy, dessert and cakes, eggs, Extra Easy, fruit, gluten free, Green, Kid Friendly, Original, quark, raspberries, Recipes, snacks, Vegetarian, yoghurt Tagged With: baked cheesecake, cooking, diet, eggs, healthy eating, low fat, recipe, slimming eats, slimming world, vanilla, weight watchers

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Reader Interactions

Comments

  1. janine

    February 9, 2010 at 12:59 pm

    hi, i have made this cheesecake, but instead of using sweet biscuits i used weetabix crunchy bran with 2 malted milk biscuits to make the base, then i used mullerlight lemon cheesecake youghurt for the topping and as you did just 1 tsp of light spread, 12 sins for entire cake. it was delicious. regards janine

  2. Joanne

    February 10, 2010 at 8:24 am

    Tried this recipe with 8 Morning Coffee biscuits at 1syn each plus low fat spread for the base – Total 10 syns per cheesecake and it worked. Thanks for the recipe and the inspiration!

  3. admin

    February 10, 2010 at 11:54 am

    oh glad it worked out for you.

  4. Lisa Evrae

    February 11, 2010 at 12:34 pm

    This looks heavenly! Might have to give this a try x

  5. Tracey Holland

    February 22, 2010 at 3:40 pm

    I made this cheesecake today for our class taster evening.
    I made the bottom with ginger crunch biscuits, I neeeded 8 for the size of my tin, sadly because they were 2.5 syns each that increased the syns for the whole cheesecake to 21 but still 3.5 syns per portion, worth every one!

  6. Donna Nicol

    July 26, 2011 at 11:30 pm

    Made this last week.  Cut into 4 bigger sized pieces which came out to 4 syns per slice (14 syns for the graham crackers, 2 syns for the light butter).  I have it with a piece of fresh fruit in the morning for my breakfast or as dessert.  Delicious!

Trackbacks

  1. Cheesecake!!! Help!?!? - MiniMins.com - Weight Loss Support Forum says:
    March 5, 2010 at 9:30 am

    […] is amazing… Baked Vanilla Cheesecake | Slimming Eats __________________ Aileen […]

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