Baileys chocolate cheesecake
Cook time: Ready in 45 minutes plus cooling and chilling
Total time: 30-60 Minutes
Syns per serving: 4
It’s hard to say no to a slice of cheesecake at the best of times. Add the flavour of the ever-popular Christmas tipple and it’s almost impossible!
Low calorie cooking spray
10 ginger biscuits
3 egg whites*
4 tsp powdered gelatine
500g fat free natural fromage frais, plus 4 tbsp, sweetened to taste, to serve
4 tbsp Baileys Irish Cream liqueur
3-4 tbsp sweetener
25g chocolate curls, to decorate (or use grated milk chocolate)
Preheat the oven to 190°C/170°C Fan/Gas 5.
Spray a 20cm spring clip cake tin with low calorie cooking spray and line with baking parchment.
Put the biscuits in a polythene bag and crush with a rolling pin.
In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix well. Press evenly over the base of the cake tin and bake for 15 minutes or until firm and golden. Leave to cool.
Dissolve the gelatine in 4 tablespoons of boiling water.
Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff peaks form, then fold into the quark mixture along with the gelatine. Pour on to the biscuit base, smooth the top and chill for 3 hours or until set.
Release the cheesecake from the tin and pile the extra fromage frais into the middle. Crumble over the chocolate curls to decorate and slice to serve.
Tip: *Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs.