Low Syn Baked Vanilla Cheesecake

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. 

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.

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.

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.

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

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Low Syn Baked Vanilla Cheesecake

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendlyExtra Easy -  3 syns per servingGreen/Vegetarian - 3 syns per servingOriginal - 3 syns per servingWW Smart Points - 4Gluten Free - use a gluten free cookie and cornstarch

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Ingredients

• 8 low syn cookies (I use a oatmeal cookies that were 6.5 syns for 4) - 13 syns
• ½ tbs of butter - 2.5 syns
• 280g (9.5oz) of fat free cottage cheese
• 200g (7oz) of fat free vanilla yoghurt
• ¼ 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.

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Nutrition Information

Yield 6 Serving Size 1 serving
Amount Per Serving Calories 138Total Fat 4.1gSaturated Fat 1.5gCholesterol 66mgSodium 255mgCarbohydrates 16.5gFiber 2.4gSugar 6gProtein 8.7g

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