Slimming World Quark cheesecake
This crustless cheesecake is feather light and so quick to make. Serve topped with fresh berries or citrus fruit.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8 servings
- 345 g | 12oz quark cheese or ricotta
- 6 1/2 tbsp granulated sweetener (or sugar) I used Sukrin Gold
- 2 tbsp plain flour
- 1 tsp vanilla extract or paste
- 1 orange zest only
- 3 eggs separated
- pinch salt
- 3 oranges or fresh berries to decorate
- 1 tbsp pomegranate seeds optional
- 2 tbsp blood orange juice to drizzle optional
- icing sugar to dust optional
- rosemary or mint to garnish
Preheat the oven to 180C | 350 F. Spray a 18cm (7in) springform cake tin with cake release or Fry Light. Line the base with baking paper and spray again.
Put the quark cheese, egg yolks, flour, sweetener, vanilla extract and orange zest in a bowl and mix together with a hand whisk until smooth.
In a stand mixer, whisk the egg whites with a pinch of salt until you have soft peaks. Continue whisking at high speed until you have firm peaks, 4-5 minutes.
Add one third of the meringue into the cheese mixture to loosen it. Fold the rest of the egg whites gently trying not to knock all the air out.
Transfer into the prepared tin and bake for about an hour until risen and golden.
Leave to cool in the tin – the cheesecake will deflate slightly and sink in the centre. Chill for a couple or hours or overnight.
Top the cheesecake with fresh berries and dust with a little icing sugar or decorate with blood orange slices. Drizzle a little blood orange juice over the slices as you serve them if you like.
Quark cheesecake tips and tricks
Slimming World Syns
- Always whisk egg whites in a spotlessly clean bowl – ideally a metal or glass one as plastic can hold on to grease which will prevent the egg whites from frothing up.
- Start by whisking the eggs on medium-low speed until small bubbles form then increase the speed until you have firm peaks.
- You can use granulated sweetener (my favourite is Sukrin Gold) or sugar in this recipe.
- You can use ricotta instead of quark cheese if you are not on a diet!
- The cheesecake has a tendency to colour quite rapidly in the oven. Don’t tent it with foil! It will puff up and stick to it ruining all your work. Put a shelf well above the cheesecake (allowing plenty of room for it to rise) and place a tray or some foil there to prevent it from browning too much.
- The cheesecake will puff up in the oven like a souffle but it will deflate slightly once out of the oven. This is normal – the recipe contains very little flour and relies on the egg whites to rise.
- Decorate with fresh fruit just before serving. If you are using oranges, cut the peel and pith off before slicing thinly.
2 tbsp flour = approximately 5 syns - which works out as less than a syn per slice if divided into 8 slices (or more).
1 tbsp Sukrin Gold is free. The cheesecake contains 6 1/2 tbsp (80g) which divided by 8 (or more) should be under your free allowance.
Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator. Nutritional information is always approximate, and will depend on the ingredients you choose, how you slice your dessert etc.
Calories: 174kcal | Carbohydrates: 4g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 338mg | Sodium: 146mg | Potassium: 143mg | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 4.9mg | Calcium: 53mg | Iron: 1.7mg