I don’t know about you, but I definitely have a massive sweet tooth. I would always rather have a dessert than anything else on the menu in a restaurant and I can’t go a day without something sweet. Having tried so many ‘healthy’ versions of recipes – from greek yoghurt brownies to protein cookies, you name it – I am pretty much always disappointed when they taste nothing like the original versions we all know and love. So this recipe for Biscoff Cheesecake, created by Courtney Pruce, came as a pleasant surprise. If you’re in need of a delicious dessert for a fraction of the calories, then this one is for you. Below is Courtney’s recipe, which I followed almost exactly – minus the quark which I swapped for Skyr Yoghurt as I couldn’t get hold of any and coconut oil, which I swapped for butter.
Ingredients:
Filling:
3 medium eggs
250g Philadelphia Light
250g fat free Quark
1 tbsp vanilla essence
120g granulated sweetener
Base:
30g coconut oil
15 lotus biscuits
To make:
Preheat the oven to 180 degrees fan. Spray a loose bottom cake tin with fry light spray.
Crush the lotus biscuits in a food bag using a rolling pin.
Melt the coconut oil and mix with the crushed biscuits before pressing into the bottom of the tin. Bake in the oven for 10 minutes before setting it aside.
Turn the oven to 160 degrees.
Whisk the eggs until they have doubled in size then add in the granulated sweetener and whisk together.
In another bowl, mix the Quark and Philadelphia, then add the egg mixture and mix together. Add the vanilla essence.
Pour the mixture onto the biscuit base and tap the sides to remove bubbles. Bake for 30/35 minutes until almost set. Leave the cheesecake in the turned off over for a further 30 minutes to finish cooking without burning.
Remove from the oven and place into the fridge for an hour before serving.
Give it a try and let me know what you think – you wont regret it! All credit for the recipe goes to Courtney and check out her instagram (@courtneypruce) for loads more delicious recipes.
Until next time,
Abi x