Want an amazing tasting Slimming Eats Cheesecake? then you have come to the right place. Just look at how amazing this Baked Vanilla Cheesecake.
Sometimes we all fancy cake and I don't know about you, but if I am going to use my points on something like a Slimming friendly dessert. I want it to taste good.
This Baked Vanilla Cheesecake is both 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 desserts out there fail to do. The last thing you want is to waste cals 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 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 cookies, any hard crunchy type one of choice. I used 8 small brown sugar oatmeal cookies.
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.
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.
Once chilled you can then take a slice and enjoy, perfect with a nice cuppa.
Looking for some other sweets to eat? Check out my other Dessert Recipes
- 8 low fat cookies (I use a oatmeal cookies)
- ½ tbs of butter
- 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
- 2 eggs
- 1 tsp of vanilla extract
- 180g (6oz) of fresh raspberries
- 1 tsp of icing sugar for dusting
- spray oil
- Preheat oven to 165c or 325f
- 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.
- Add the cookies to a ziplock bag and bash with a wooden rolling pin until fine crumbs and add to a bowl.
- Melt the butter and mix this into the cookie crumbs until well combined.
- 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.
- Add the cottage cheese, yoghurt, vanilla and sukrin: 1 to a blender and blend till smooth.
- Add to a bowl and whisk in the eggs, then whisk in the cornstarch until mixture is nice and smooth.
- Pour mixture into the spring form pan and bake for 50 mins.
- Turn off oven, slightly open door and leave the cheesecake in the oven for 1 hour too cool down.
- Decorate with fresh raspberries and refrigerate. When ready to slice and serve lightly dust all over with the icing sugar.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 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