I decided to make an healthier version of a strawberry cheesecake using only Quark as the main filling ingredient. Many cheesecakes use double cream or condensed milk alongside the cream cheese to make filling. By using Quark on its own, I hope to reduce the fat content a bit. It does still have icing sugar in though so it's not perfect but I am hoping it is a good attempt at making a traditional not very healthy dessert healthier. Here is my recipe:
'Healthier' Strawberry Cheesecake
- 350g digestive biscuits, broken up into a fine crumb using a food processor
- 100g unsalted butter, melted
- 3 250g tubs of Lake District Dairy Co. Quark
- 100g icing sugar
- 2 teaspoons of vanilla extract
- A large handful of strawberries, chopped into halves or quarters (depending on size) to decorate the top
- Mix the digestive biscuits and melted butter together. Using a 20cm springform tin, push the digestive biscuit and butter mixture into the bottom of the tin and form a crust. Put in the fridge to harden slightly while you make the filling.
- Put the three tubs of Quark, icing sugar and vanilla extract into a bowl. Mix until well combined.
- Put the Quark mixture on top of the hardened digestive and butter mixture. Put the cheesecake in the fridge to set overnight.
- Once set, top with with the strawberries. Carefully remove from the springform tin and serve.
PS: sorry for the quality of the photo. I took this to my cousin's 40th birthday party at the weekend and had to take a very quick photo before everyone dived in!!
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Disclosure: I was sent 4 tubs of Lake District Dairy Co. Quark and some kitchen utensils for agreeing to take part in this challenge.