Great British Bake Off 2015

Great British Bake Off Cheesecakecheesecake collage

I really enjoyed the Great British Bake Off this week. I  love desserts and when I heard that Cheesecake was involved, I knew that was going to be my choice.

I found a recipe on line, for a low fat cheesecake but decided to adapt it and make it even more low fat and see how it tasted. I’m happy to say that it worked! It does have a thin biscuit base compared to most cheesecakes but you do get the full taste of it and I was really satisfied and didn’t feel as though I was missing out.

I also decided that I wasn’t going to make a big cheesecake. It’s only my son and I and I knew which one of us would be eating the lions share of it. I halved the recipe and made individual cheesecakes. I made 3 as I wanted to use glass for the purpose of these photo’s but would divide into 4 in the future. You could enjoy them yourself or share them with family or even serve at a dinner party if you and your friends want to reduce the calorific damage! 

The first half recipe is below. If you make this recipe, the Weight Watchers Pro Points value of the whole mix is 29. If you divide it into 4, the WW recipe builder say’s that it is 7 pro points per serving. Don’t ask where that 1 point goes!

ingreadiants

 

Low Fat Cheescake (Half recipe)
Serves 4
A creamy, delicious cheesecake that you can even eat on Weight Watchers!
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For the base
  1. 18g butter
  2. 42g reduced-fat digestive biscuits, finely crushed
For the filling
  1. 1 x 250g Quark at room temperature
  2. 85g golden caster sugar
  3. 1.5 tbsp cornflour
  4. 1 tsp finely grated lemon zest, preferably using a Microplane grater
  5. 1 tsp lemon juice
  6. 1 tsp vanilla extract
  7. 1.5 eggs, room temperature, beaten
  8. 75g fromage frais
For the topping
  1. 1 tsp caster sugar
  2. 1 handful berries (frozen or fresh)
  3. a little water
Instructions
  1. Heat oven to 180C/fan 160C/gas 4.
  2. Take 4 Ramekins and place on a baking tray.
  3. Melt the butter and stir in the biscuit crumbs. Press the mix into the ramekins then bake for 5 mins.
  4. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
For the filling
  1. beat the Quark just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating.
  2. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Finally whisk in the fromage frais. The mixture should be smooth and quite runny.
  3. Pour the filling over the crumb base. Jiggle the tin to level the mix.
  4. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼.
  5. Bake another 15 - 20 mins.
  6. Shake the tin and there should be a wobble in the centre of the filling. Take out to cool.
  7. Meanwhile, put the sugar for the topping in a small pan with 2 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices.
  8. Divide the berry mixture between the cheesecakes and refrigerate until needed
Notes
  1. Now I made my cheesecake's in a hurry. I didn't leave them to cool in the oven for 2 hrs, I took them straight out and left to cool for 5 mins. I then put them in the sink with cold water to cool quickly as I had a hungry child! They cracked slightly but that didn't bother us.
  2. As we used frozen berries, I added the berries, water and sugar to the pan, all at the same time. I cooked it down, mashing with the back of a wooden spoon and then added a little more water, a tbs at a time as it cooled and thickened.
  3. We ate them immediately and they tasted gorgeous!
Hannah Spannah http://hannahspannah.co.uk/
 cheescake helper

berries

 

cheesecake collage 2

I have included the full recipe below. It supposedly serves 10 but I have to say that when cakes and things are made and divided, we never seem to manage the amount of slices suggested! We always cut too big a slice! 

The full recipe sing Quark, contains 59 Pro Points.

64 Pro Points if you use Extra light Philadelphia and 70 Pro Points if you use light Philadelphia.

Low Fat Cheesecake
A creamy, delicious Low Fat Cheesecake, even suitable for Weight Watchers!
Write a review
Print
For the Base
  1. 35g butter
  2. 85g reduced-fat digestive biscuits, finely crushed
For the Cheese Filling
  1. 2 x 250g Quark (Fat Free Cheese) at room temperature
  2. 175g golden caster sugar
  3. 3 tbsp cornflour
  4. 1½ tsp finely grated lemon zest
  5. 1 tsp lemon juice
  6. 1 tsp vanilla extract
  7. 3 eggs, room temperature, beaten
  8. 150g fromage frais
For the fruit topping
  1. 2 handful's of fresh or frozen berries (I used frozen mixed berries)
  2. 2 tsp caster sugar
  3. a little water
Instructions
  1. Heat oven to 180C/fan 160C/gas 4.
  2. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet.
  3. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins.
  4. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
  5. For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed.
  6. Gradually add the sugar, also on a low speed, then the cornflour without overbeating.
  7. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs.
  8. Finally whisk in the fromage frais.
  9. The mixture should be smooth and quite runny.
  10. Pour the filling over the crumb base. Jiggle the the tin.
  11. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼.
  12. Bake another 25 mins.
  13. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Take out to cool fully.
  14. Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the berries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices.
  15. Cover the cheescake with foil and chill for at least 4 hrs (or overnight).
  16. Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Spoon on your berries and serve.
Notes
  1. Now I made my cheesecake's in a hurry. I didn't leave them to cool in the oven for 2 hrs, I took them straight out and left to cool for 5 mins. I then put them in the sink with cold water to cool quickly as I had a hungry child! They cracked slightly but that didn't bother us.
  2. As we used frozen berries, I added the berries, water and sugar to the pan, all at the same time. I cooked it down, mashing with the back of a wooden spoon and then added a little more water, a tbs at a time as it cooled and thickened.
  3. We ate them immediately and they tasted gorgeous!
Adapted from I adapted a recipe by Angela Nilson
Hannah Spannah http://hannahspannah.co.uk/
 I hope that you will give this recipe a go and do please let me know what you think of it.

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7 Comments

  1. I make big cheesecakes all the time but have never made little individual ones. These look lush! x

  2. Ooh those cheesecakes look lovely, I love individual cheesecakes – not only do they look cute and perfect for a dinner party as you say, they are also great as portion control. I experienced the portion control problem when we made a cheesecake for GBBO!
    Angela x

  3. i have never made individual cheesecakes before but its a good idea for portion control. i love that these are low fat, i have used quark in cheesecakes before and it is ok actually
    thank you for linking up xx

  4. These look super! I love little individual pots of anything desserty so these are right up my alley!! Hazel x

  5. These look lovely! Really like the individual pots and that they are low fat x

  6. These look so good, great for portion control and tasty too!

  7. The cheesecake looks delicious. I was thinking of baking a cake with low fat cheese, to have less calories.

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