Wow I so WILL share the cheesecake recipe, OMG it tastes wonderfull!!!!!
Ingredients
10 Fox's crinkle crunch butter biscuits (25 syns)
3 egg whites
2x sachets lemon and lime flavoured sugar free jelly crystals (3 syns)
1lb/454g quark skimmed milk soft cheese
250g very low fat natural cottage cheese
8oz/227g very low fat natural fromage frais
1-2tbsp granulated sweetner (optional)
6oz/170g small strawberries, thawed if frozen
mint leaves to decorate
1 tsp icing sugar (optional) 1 syn
Method
1. Pre heat oven to 190c/gas 5. Grease and line am 8"/20cm spring clip cake tin with baking parchment. Place the buscuits in a clean plastic bag and holding the end shut, crush finely with a rolling pin.
2. In a bowl lightly beat 1 egg white, add the crushed biscuits and mic well. Transfere into the cake tin and with the back of a wetted metal spoon press evenly over the base (takes some time to cover the whole surface). Bake in the oven for 10 minutes, set aside to cool.
3. Dissolve the jelly crystals in half pint/284ml boiling water and set aside to cool. In another bowl place the quark and seive in the cottage cheese to remove any lumps. Beat together with the fromage frais. Cover and chill till required.
4. When the jelly is cool, whisk the remaining egg whites until stiff. Beat the liquid jelly into the cheese mixture, add sweetner if usuing, then fold in the egg whites until well blended. Pile on top of the crushed biscuits and smooth the top. Chill for 2 hrs until set.
5. To serve, wash the strawberries and hull. Cut in half and arrange on top of the cheescake, decorate with the mint leaves and dust with icing sugar if using.
