Slimming World - White chocolate, strawberry and ginger cheesecake

Serves 6

Ready in about 35 minutes, plus 1-2 hours setting time

Syns - All choices 4


6 ginger snaps
2 tbsp low-far spread, suitable for baking
2 large eggs
2 x 250g pots quark
5 tbsp splenda (or to taste)
1 low-calorie instant white chocolate drink sachet
Fat free natural yogurt (optional)
1 sugar-free strawberry jelly sachet
250g fresh strawberries, hulled and sliced, plus a few to decorate


1. Preheat the oven to 180c/350f/Gas 4. Whizz the ginger snaps in a food processor. Melt the spread in a small pan over a low heat and stir in the biscuit crumbs. Press the crumbs into a 6in/15cm round, non-stick baking tin.

2. Whisk the eggs with the quark, splenda and chocolate powder, adding a few tbsp of the fat free yogurt to loosen the mixture if necessary. Pour in the tin and cook for 20-25 minutes or until set. Allow to cool.

3. Make up the jelly according to the packet instructions and let it cool. Arrange the strawberries on top of the cheesecake. Pour the cooled jelly over the strawberries and refrigerate until set (about 1-2 hours). Remove the tin and place the cheesecake on a serving plate. Decorate with a few sliced strawberries to Serve.


Anonymous said…
4 syns per slice or for the whole cheesecake?
Emra said…
4 Syns per Serving