Low Syn Baked Vanilla Cheesecake


Low Syn Baked Vanilla Cheesecake

prep 15 mins
cook 50 mins
total 1 hour5 mins
author shevy (slimming eats)
yield 6 servings
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
·      Extra Easy -  3 syns per serving
·      Green/Vegetarian - 3 syns per serving
·      Original - 3 syns per serving
·      WW Smart Points - 4
·      Gluten Free - use a gluten free cookie and cornstarch

Ingredients

·      8 low syn cookies (I use a oatmeal cookies that were 6.5 syns for 4) - 13 syns
·      1/2 tbs of butter - 2.5 syns
·      280g (9.5oz) of fat free cottage cheese
·      200g (7oz) of fat free vanilla yoghurt
·      1/4 cup (4 tbs) of Sukrin:1 
·      1 tbs of cornstarch - 1.5 syns
·      2 eggs
·      1 tsp of vanilla extract
·      180g (6oz)  of fresh raspberries
·      1 tsp of icing sugar for dusting -  1 syn
·      spray oil

Instructions

1.   Preheat oven to 165c or 325f
2.   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.
3.   Add the cookies to a ziplock bag and bash with a wooden rolling pin until fine crumbs and add to a bowl.
4.   Melt the butter and mix this into the cookie crumbs until well combined.
5.   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.
6.   Add the cottage cheese, yoghurt, vanilla and sukrin: 1 to a blender and blend till smooth.
7.   Add to a bowl and whisk in the eggs, then whisk in the cornstarch until mixture is nice and smooth.
8.   Pour mixture into the spring form pan and bake for 50 mins. 
9.   Turn off oven, slightly open door and leave the cheesecake in the oven for 1 hour too cool down.
10. Decorate with fresh raspberries and refrigerate. When ready to slice and serve lightly dust all over with the icing sugar.




                                             



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