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Low-Fat Cheesecake

A reduced-fat chocolate cheesecake made with quark, yogurt, and cocoa, set on a honey-sweetened biscuit base.

Healthy Dessert Chocolate Cheesecake Low-Fat

Estimated Nutrition

Calories

302.5

kcal / serving

2420 kcal total

Carbs

37.7g

per serving

301.2 g total

Fat

10.6g

per serving

84.8 g total

Protein

14.1g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

leaves

100

tsp

Dairy

melted

150

Milk

skimmed

500

Quark Cheese

300

Greek Yoghurt

fat-free

Fruits

300

Strawberries

fresh

GrainsCereals

piece

Digestive Biscuits

low-fat

piece

Plain Biscuits

low-fat or reduced sugar such as Rich Tea

NutsSeeds

piece

Vanilla Pod

seeds only

Other

tbsp

Honey

clear

piece

Egg Whites

free-range

Method

Preheat the oven to 180°C and line a 23cm springform cake tin with greaseproof paper.

Crush all biscuits in a bag with a rolling pin until they resemble breadcrumbs.

Combine the biscuit crumbs with honey and melted butter in a mixing bowl.

Press the biscuit mixture into the bottom of the tin.

Bake the base for 10-12 minutes and then leave to cool.

Soak the gelatine leaves in ice-cold water for 10 minutes.

Simmer milk, cocoa powder, and sugar in a saucepan until combined.

Remove the mixture from heat, let cool slightly, and whisk in the gelatine.

Beat the quark and yoghurt together in a mixing bowl until smooth.

Mix in the vanilla extract, vanilla seeds, and the cooled cocoa mixture.

Whisk egg whites in a separate bowl until soft peaks form.

Gently fold the egg whites into the cheesecake mixture.

Spoon the mixture onto the base and refrigerate for at least 4-6 hours to set.

Decorate with fresh strawberries before serving.

made with
a toodle. project