Eccab77
Silver Member
Zoesastar said:My baked one doesnt look as thick as that
Zoe that was 2 sitting in top of each other!!! Besides it was trial and if you read the post I did say I would be having another go. Use this one on the cookbook, it's thicker and moist and has a real cheesecake texture!
Eccab77 said:Baked Amaretto cheesecake (PP/PV)
200g extra light philadelphia cheese (tolerated)
250g quark
10tbsp splenda
3 tbsp cornflour (tolerated)
1 big tub fatfree onken vanilla yogurt
1.5tsp vanilla extract
5tbsp amaretto liqueur
1/2 tsp salt
4 eggs
Preheat oven to 160celcius
Cream together philly, quark, splenda and cornflour in a large bowl. Add yogurt, vanilla and amaretto and salt. Mix until blended.
On low speed of an electric mixer, add eggs one at a time and mix well after each egg.
Pour mixture into a 23cm round silicon tin.
Bake in a water bath (Put you silicon tin in a large roasting pan and pour boiling water in the roasting tin until its halfway up the silicon tin) for an hour (dont worry if still wobbly, it will firm up! Do not overcook!!)
When cooked, run a knife around the edges to loosen and leave to cool in the oven for an hour. (if you dont loosen, the cheesecake will crack when it cools!)
Take out of oven and refridgerate overnight or for at least 2 hours. Remove from tin when chilled.
NOTE: there are tolerated items so enjoy sensibly! You will get 6 huge slices (like the one in the photo). I suppose you can slice into 12 portions and the tolerated becomes negligible as you end up with a 1/4tbsp of cornflour and about 17g of philly which is approx 1/2 a days tolerated. Personally, I would count 1/12 slice as 1 tolerated and 1/6th as 2.
This cheesecake takes time but believe me its worth it, it is the closest you can get to having a decent cheesecake with relatively very little fat.
<img src="http://www.minimins.com/attachment.php?attachmentid=67137"/>
<img src="http://www.minimins.com/attachment.php?attachmentid=67138"/>