Pinch of Nom New York cheesecake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Pinch of Nom New York cheesecake By You Magazine - June 2, 2019 A regular cheesecake usually consists of half fat, half sugar, so you may be surprised to see a cheesecake here. However, using quark is an amazing way to mimic that creamy cheesecake consistency and taste without all the saturated fat – perfect! Using sweetener and vanilla extract in place of sugar, this dessert keeps the calorie count right down but the taste up. Delicious. Pinch of Nom PREP TIME 10 MINS COOKING TIME 45 MINS PLUS COOLING CALS PER SERVING 212 FREEZABLE SERVES 8 6 reduced-fat digestive biscuits 25g reduced-fat spread low-calorie cooking spray 175g reduced-fat soft cheese 500g quark 1 tsp vanilla extract or vanilla bean paste 4 large eggs 3 tbsp granulated sweetener ½ tsp xanthan gum 1. Preheat the oven to 160C/140C fan/gas 3. 2. Blitz the digestive biscuits in a food processor to form crumbs (or place them in a bag and crush them with a rolling pin). Tip the crumbs into the bottom of a 20cm (8in) loose-bottomed cake tin. 3. Melt the reduced-fat spread and pour it over the biscuit crumbs, mixing to ensure they’re all coated. Press the crumbs down evenly to form the base of the cheesecake. Spray the biscuit base with low-calorie cooking spray and bake in the oven for 10 minutes. 4. Meanwhile, put all the remaining ingredients in a large mixing bowl and whisk together until smooth. 5. Remove the base from the oven, pour the cheesecake mix into the tin and put it back in the oven for 35 minutes until the cheesecake is just set and starting to colour. 6. Remove the cheesecake from the oven, leave it to cool in the tin then refrigerate, preferably overnight. 7. Remove the chilled cheesecake from the tin and cut into slices to serve. You can also freeze the whole cheesecake in an airtight container. NOW BUY THE BOOK WITH 20% OFF The Pinch of Nom Food Planner by Kate Allinson, Kay Featherstone and Laura Davis will be published on 13 June (Bluebird, £9.99). To order a copy for £7.99 from 16 June until 30 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved