Chocolate and ginger cheesecake. 4 syns per serving

Serves 8.
10 ginger nut biscuits
454g quark
3 eggs
2 level tbsp + extra 1 tsp cocoa powder
6tbsp sweetener
2 pieces stem ginger
142g low fat fromage frais
1/2 tsp ground ginger

Preheat oven gas 3, line a round cake tin
Place biscuits in a plastic bag and crush with a rolling pin spread biscuits evenly over base of tin. Mix quark and egg yolks, 2tbsp cocoa, 5 tbsp sweetener. In another bowl whisk egg whites until stiff gently fold into quark . Pour ontop of biscuit smooth over, bake for 45 mins until set and a knife comes out clean. Allow to cool then chill 2 hrs. Cheesecake will shrink slightly.
Carefully remove and place on a plate . Finely chop 1 piece of stem ginger and mix into fromage frais with sweetener and ground ginger , spoon around top of cheesecake and add more slices of ginger and cocoa powder to dust.

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