🧁 Ingredients (Serves 10–12):
For the crust (lighter version):
- 8 reduced-fat digestive biscuits (or Hi-Fi bars for SW followers)
- 2 tbsp light margarine or low-fat spread (e.g., Flora Light) – approx. 4 syns per tbsp
For the filling:
- 400g extra-light cream cheese (e.g., Philadelphia Lightest – 1 syn per 25g)
- 250g fat-free quark
- 100g fat-free Greek yogurt (plain)
- 3 tbsp granulated sweetener (or more to taste, like Sukrin or Stevia blend)
- 1 tsp vanilla extract
- 3 large eggs
- 1 tbsp cornflour (optional – 1 syn)
For the topping:
- Fresh strawberries, sliced
- Optional: 1 tbsp reduced-sugar strawberry jam mixed with a little hot water (approx. 1 syn)
👩🍳 Instructions:
1. Prepare the crust:
- Preheat oven to 160°C (fan) / 180°C / 350°F.
- Crush the digestive biscuits finely and mix with melted light margarine.
- Press into the bottom of a lined or non-stick 8- or 9-inch springform pan.
- Bake for 10 minutes, then allow to cool slightly.
💡 Slimming Tip: Swap crust entirely for a “crustless cheesecake” to save syns — just line your pan well!
2. Make the filling:
- In a large bowl, mix together cream cheese, quark, Greek yogurt, sweetener, and vanilla.
- Beat in eggs one at a time until smooth.
- Stir in cornflour if using — it helps with texture but is optional.
- Pour the filling over the cooled crust.
3. Bake:
- Bake for 45–50 minutes or until just set with a slight wobble in the middle.
- Turn the oven off, crack the door open, and leave the cheesecake to cool slowly for 1 hour.
- Chill in the fridge for at least 4 hours or overnight.
4. Add strawberries:
- Just before serving, top with sliced fresh strawberries.
- (Optional) Warm a little reduced-sugar strawberry jam with water and brush over strawberries for a glossy finish.
🍽️ Slimming World Notes (Approximate per serving):
- With crust: ~5–6 syns per slice (depending on portion size and exact brands)
- Crustless: ~3–4 syns per slice
- Fresh strawberries are Speed Foods – free and encouraged!
