Blog From A Broad

the verdict

The cheesecake is...pretty good! Of course, it's not nearly as scrumptious as the original but for something that's "diet", I'm impressed.

Here's the modified recipe that I used. The only thing I would say is use graham crackers or digestive biscuits if you're not doing a low GI type diet. The crust I came up with wasn't bad, but there's nothing like the real thing when it comes to cheesecake bases.

Crust:
1 cup wholemeal flour
1/2 cup rolled oats
2 tbsp Splenda
1/4-1/3 cup margarine
dash of cinnamon

Filling:
3 250g tubs of quark
1 tsp vanilla extract
1 cup Splenda
3 large eggs

Topping:
284 ml smatana (or low fat sour cream)
2 tsp Splenda
1/2 tsp vanilla extract

Preheat the oven to 170C/350F.

Combine crust ingredients either in a food processor or in a bowl until it resembles coarse bread crumbs. Press into a 9" springform pan.

In a large bowl, add the quark, vanilla, and Splenda. Beat in one egg at a time until well blended. Pour into the springform pan and spread evenly. Bake for 35 minutes. Turn off the oven, open the door, and let the cheesecake cool completely inside the oven.

For the topping, combine the smatana, Splenda, and vanilla, and pour over the top of the cheesecake. Bake at 190C/375F for 5 minutes, remove the cake and cool. I find it improves greatly if you leave it in the fridge for a while (8 hours is probably best). I had mine plain, but Paul's having his with fresh berries on top. Yum.