Strawberry Fromage Fraise Cheesecake

Even though this is a scrummy weekend recipe is not as wicked as it looks!

Debbie from Slimming World was kind enough to share this recipe with me.  It contains 6 Syns per serving in Red, Green or Extra Easy! (Is that some sort of secret language?)

  

Serves: 8

113g/4oz ginger nut biscuits
28g/1oz butter, melted
1 sachet + 2 level tsp gelatine
5 tbsp boiling water
227g/8oz strawberries
340g/12oz Quark (skimmed milk soft cheese)
227g/8oz fat-free natural fromage frais
Artificial sweetener, to taste
Strawberries, for decoration

Method

• Using the Food Chopper, crush the biscuits with a and then mix in the melted butter. Press evenly over the base of a 20 cm/8 in Springform Pan and pop into the fridge to chill while you make the filling.
• Dissolve the gelatine in the boiling water, stirring it well, and then leave it until it is cool.
• Meanwhile, purée the strawberries quickly in the Manual Food Processor or mash roughly using the Mix n Masher – the purée should have some texture and not be too liquid.
• In a bowl, beat together the Quark and fromage frais and, using the Small Mix n Scraper, fold in the puréed strawberries and the cooled gelatine, mixing well. Sweeten to taste with artificial sweetener.
• Spoon the cheesecake mixture over the chilled biscuit base and chill in the refrigerator until set (about 1 hour).
• Serve sliced, decorated with strawberries.

Slimming World Tip:   

• You could save 1½ Syns per serving by mixing the crushed ginger nuts with a beaten egg white instead of using butter. However, it would have to be baked in a moderate oven for 10 minutes and then cooled before adding the cheesecake mixture.
• Agar agar can be used instead of gelatine if preferred.