We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

Autumn berry swirl cheesecakes

A classic combo – and at 6 Syns each you can enjoy every crumb

EVERYDAY EASY

Makes 4

Ready in about 45 minutes, plus freezing and chilling


2 large egg whites

6 digestive biscuits, finely crushed

4 sheets leaf gelatin

150g frozen red berries, defrosted

3 level tbsp sweetener

200g plain quark

400g fat-free natural Greek-style yogurt

1 Preheat your oven to 190°C/ fan 170°C/gas 5. Line a baking tray with baking paper and place 4 deep individual pastry rings (8-9cm in diameter) on top.

2 Beat the egg whites in a clean glass bowl until frothy and add the crushed biscuits, stirring to combine. Divide between the rings, pressing down with the back of a spoon to make an even base. Bake for 12-15 minutes, then set aside to cool completely. Once cool, pop the whole tray in the freezer while you prepare the filling.

3 Soak the gelatine in a bowl of cold water for 10-12 minutes, or until softened. Meanwhile, put the berries and 1 tbsp sweetener into a mini food processor and whizz until smooth. Press through a sieve into a measuring jug. Reserve half of the sieved juice and pour the remaining juice into a small saucepan with 2 tbsp water. Bring just to the boil, then remove from the heat. Squeeze the water from the softened gelatine and add the gelatine to the pan. Stir until dissolved, then set aside to cool.

4 Whisk together the quark, remaining sweetener and yogurt. Add the berry gelatine mixture and whisk together. Pour evenly over the prepared cheesecake bases. Drizzle the remaining sieved juice over the top of each one and use a skewer to swirl the top, creating a marbled effect. Freeze for 20 minutes, then transfer to the fridge for 4-6 hours, or until set.

5 To serve, very briefly blast the sides of each ring with a cook’s blowtorch or hairdryer (making sure the rings don’t get too hot), then carefully lift off to reveal the cheesecakes.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Slimming World - October 2017
If you own the issue, Login to read the full article now.
Single Issue - October 2017
$2.99
Or 299 points
Annual Digital Subscription
Only $ 2.14 per issue
SAVE
28%
$14.99
Or 1499 points

View Issues

About Slimming World

Super-charge your slimdown with the October issue of Slimming World magazine! See results in just 7 days with our make-it-happen eating plan; meet 10 real-life slimmers who between them have lost an amazing 79st; and serve up your favourite pub grub from our low-Syn menu board. Plus discover how to build your own support squad, change your weight-loss destiny and get moving with walking sports. Download your issue now and make it an awesome autumn!

Other Articles in this Issue


Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points