Slimming World Chocolate Vanilla Quark Baked Cheesecake
Cheesecake is delicious. I simply won’t be told otherwise.
It’s decadent. It’s luxurious. It’s everything a dessert should be and sadly that means it’s also high in calories.
Something that doesn’t totally fit with when you’re trying to stick to the Slimming World program
Thanks to quark you can swap out a few ingredients and make it a low syn treat – sounds ideal, right?
I’ve put together a recipe for a chocolate-vanilla cheesecake that will give you your sweet fix without using all of your syns for the day.
Chocolate Vanilla Cheesecake Recipe
Cooking time: 30 minutes
Syns per portion: 6 ½
So for this delicious dessert, you’re going to need:
- 8 finely crushed bourbon biscuits
- 40g low-fat spread, melted
- 11.5g sugar-free lemon & lime jelly crystals
- 12g powdered gelatine
- 700g fat-free vanilla yogurt, the no added sugar variety.
- 2 tsp of vanilla extract
- 150g plain quark
- 2 tbsp of sweeter
- 40g dark chocolate
- 2 tsp of cocoa powder, will be used to decorate
Place the bourbon biscuits into a bowl. Followed by the low-fat spread. Mix them up well.
Once it’s mixed well, spoon it into an 18cm cake tin and flatten it down.
Once that’s done, cover it with cling film and let it chill for 30 minutes.
While the base is chilling pop the jelly crystals into a measuring jug. Add the gelatine and 250ml of boiling water to it.
Give it a stir, keep going until it’s dissolved.
Once you’re happy it’s dissolved then leave it to cool completely.
When it’s cooled, put it in the food processor. Then add the vanilla extract, quark, yogurt, and sweetener.
Mix that until you have a smooth consistency.
When you’re happy with it, pour it over the base.
Cover it back up and pop it in the fridge overnight or until it has set.
My favourite step!
When you’re ready to serve the cheesecake, melt the chocolate until it’s smooth.
Move the cheesecake onto a serving plate – this makes it easier to ensure you only take the correct serving size!
Drizzle the melted chocolate onto the cheesecake and then dust it with cocoa powder.
I would say stand back and admire your skills but if you’re like me, you won’t want to waste time doing that – just serve and enjoy!
Tips For A Tasty Quark Cheesecake
As quark doesn’t have a huge amount of flavour itself, you need to make sure you flavour the rest of the dish well.
One reason quark is a good ingredient for cheesecakes is that it’s low in fat. However, what this does mean is that it can split easily.
Quark will split if it’s heated too much or hot liquid is added to it.
Stirring it in slowly is the key and this should prevent any splitting!
Quark that is flavoured can carry more syns than those that aren’t. That doesn’t mean your quark has to be lacking in flavour, simply add a squeeze of lemon juice or similar to bring out the flavour.
All while keeping your syns low!
Why To Buy Quark?
Helpfully, quark can be bought in most supermarkets these days – including Aldi and Lidi so you can pick it up fairly cheaply.
Shops usually stock it in the same area where the soft cheeses are sold. Much like cottage cheese, quark is sold in a little tub.
What is quark?
Anybody who has attended a Slimming World meeting will probably have heard quark being discussed. It’s a popular ingredient but some people don’t like it – others love it!
I’m going to be honest with you, it doesn’t taste amazing on its own.
So if you’ve tried it without any flavourings, then that could be why you didn’t like it. Add a few syn-free flavourings and you could find yourself onto a winner!
One thing I like to add is strawberries. They give quark the nice sweeter that it needs. It tastes delicious!
Another thing I like to add is chocolate but I’m not necessarily encouraging that!
Quark is basically a soft cheese, it’s made with skimmed milk – which is why it’s so low-calorie. If you imagine Philadelphia cheese, you’re on the right lines for its consistency.
The good news is, it’s fat-free. The downside to that is, it doesn’t taste of much. You probably won’t find yourself eating by the spoonful out of the tub but I suppose that’s not a bad thing?
So now you might be thinking it’s tasteless and what is even the point of it? Yeah, fair question!
It’s the fact it doesn’t have a huge amount of flavour that makes it incredibly versatile and a superb choice for cooking with!
Whether it’s savoury or sweet dishes, quark can usually work very well!
So that’s one great option if you’re after a tasty dessert but don’t want to blow all your syns on it!
Let me know what you think of quark!