{"id":1691,"date":"2010-02-08T19:56:48","date_gmt":"2010-02-08T23:56:48","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/baked-vanilla-cheesecake"},"modified":"2024-04-22T13:34:16","modified_gmt":"2024-04-22T18:34:16","slug":"baked-vanilla-cheesecake","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/baked-vanilla-cheesecake","title":{"rendered":"Baked Vanilla Cheesecake"},"content":{"rendered":"\n

Want an amazing tasting Slimming Eats Cheesecake? then you have come to the right place. Just look at how amazing this Baked Vanilla Cheesecake. <\/em><\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

For the base you want cookies, any hard crunchy type one of choice. I used 8 small brown sugar oatmeal cookies.<\/p>\n\n\n\n

I also use a 7 inch springform pan<\/a><\/strong><\/span> (like this one on amazon<\/a><\/span><\/strong>). 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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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For the sweetener I use Sukrin:1<\/a><\/strong><\/span>, 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. <\/em><\/span><\/p>\n\n\n\n

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Once chilled you can then take a slice and enjoy, perfect with a nice cuppa.<\/p>\n\n\n\n

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Looking for some other sweets to eat? Check out my other Dessert Recipes<\/a><\/strong><\/span><\/p>\n\n\n