My challenge this week was to make an indulgent cheesecake but with fewer calories than the norm, I was really happy with the result and so were the rest of the cheesecake recipients! So here you have my Toffee Peanut Cheesecake.
P.S The info at the end of the recipe are the syn values for anyone following the Slimming World plan.
Makes 3 individual cheesecakes
For the base:
6 x Kellogg’s Nutrigrain Oats & Honey Breakfast biscuits
Pinch of cinnamon (optional)
1 teaspoon melted Lurpack Lightest
Crush the biscuits and add the cinnamon, mix in the melted butter and divide between 3 individual dishes, press down firmly, chill in fridge.
For the topping:
50g Chocolate Philadelphia
1 tablespoon crunchy peanut butter
1 sachet Options Toffee Hot Chocolate
½ tub Quark
1 Toffee Mullerlight Yoghurt
2 leaves gelatine
Sliced banana or fresh raspberries
Icing Sugar for dusting
Put the gelatine in a bowl of cold water and leave to soften
Mix together the chocolate Philadelphia and the peanut butter until well combined
Whisk in the Mullerlight yoghurt and vanilla, fold in the Quark, add sweetener to taste (optional)
Squeeze the water from the softened gelatine, put into a small saucepan with small amount of water, heat gently until dissolved
Add the gelatine to the cheesecake mixture and mix well.
Pour the mixture equally onto the biscuit bases and put in fridge to set for 4-6hours.
Top with fresh raspberries and dust with icing sugar
Total Syns per recipe 15 & 3 HEB
Per portion 5syns & 1 HEB