Low Fat Cheesecake

Ingredients

• 345 g | 12oz quark cheese (or ricotta)
• 6 1/2 tbsp Sukrin Gold (or other granulated sweetener or sugar)
• 2 tbsp plain flour (Gluten-Free if preferred)
• 1 tsp vanilla extract or paste
• 1 orange zest only
• 3 eggs separated
• pinch salt
• 3 oranges or fresh berries to decorate
• 1 tbsp pomegranate seeds (optional)
• 2 tbsp blood orange juice to drizzle (optional)
• icing sugar to dust (optional)
• rosemary or mint (to garnish)

Instructions

1. 1

   Preheat the oven to 180C | 350 F. Spray a 18cm (7in) springform cake tin with cake release or Fry Light. Line the base with baking paper and spray again.

2. 2

   Put the quark cheese, egg yolks, flour, sweetener, vanilla extract and orange zest in a bowl and mix together with a hand whisk until smooth.

3. 3

   In a stand mixer, whisk the egg whites with a pinch of salt until you have soft peaks. Continue whisking at high speed until you have firm peaks, 4-5 minutes.

4. 4

   Add one third of the meringue into the cheese mixture to loosen it. Fold the rest of the egg whites gently trying not to knock all the air out.

5. 5

   Transfer into the prepared tin and bake for about an hour until risen and golden.

6. 6

   Leave to cool in the tin – the cheesecake will deflate slightly and sink in the centre. Chill for a couple or hours or overnight.

7. 7

   Top the cheesecake with fresh berries and dust with a little icing sugar or decorate with blood orange slices. Drizzle a little blood orange juice over the slices as you serve them if you like.