4 level tbsp extra-light spread
10 light digestive biscuits, finely crushed
250g fat free natural Greek yogurt
4 large eggs
2 level tbsp honey (Greek if possible)
1 tsp ground cinnamon, plus extra to dust
2 tsp vanilla essence
2 tbsp sweetener
finely grated zest and segments from 2 oranges
200g fat free natural fromage frais, sweetened to taste
This cheesecake is best made the day before you want to serve it so it has plenty of time to set in the fridge.
Melt the extra-light spread in a pan over a low heat. Add the crushed biscuits and stir to mix well. Spoon into a 22cm non-stick spring-form cake tin, pressing down firmly to make a smooth and even base. Chill until needed. Preheat the oven to 160C, gas 3.
Put the Quark, yogurt, eggs, honey, cinnamon, vanilla essence, sweetener and orange zest in a large bowl. Beat until well combined and pour over the biscuit base. Bake for 45-50 minutes or until just set and golden. Remove from the oven and leave to cool completely.
Remove the cheesecake from the tin, cover with cling film and chill for 6-8 hours or overnight if possible.
When you’re ready to eat, spread the fromage frais over the top of the cheesecake and dust with the extra cinnamon.
Cut into slices and serve with orange segments.
Source : healthyfoodblog.net