A cheesecake was one of the very first desserts I tried to create on No Count late last year but I was struggling with the base as I couldn’t use biscuits. Now that we have the lemon oaties, they create a perfect cheesecake base for all you No Counters out there.
The whole cheesecake is just 4 points on No Count.
If tracking, it would be 6 points a slice if you cut it into 6 pieces. The topping is just 9 points; the majority of points are in the base. I would suggest using a 1 or 2 point biscuit to replace the lemon ‘oaties’ for all you trackers out there.
Ingredients (serves 6 or 8):
- 8 lemon oaties (last week’s recipe)
- 40g Flora light, melted (or other margarine that is 4sp for 40g)
- 1 tbsp MyProtein sugar-free maple syrup (available online)
- 500g fat-free quark
- 96g Philadelphia lightest soft cheese (16g per person is free)
- 100g Yeo Valley 0% crème fraiche
- a sachet of strawberry sugar-free jelly
- 60g Natvia icing mix (available online)
- a couple of strawberries
- Put the lemon oaties in a plastic bag and bash with a rolling pin until they are in crumbs (I enjoyed this bit).
- Put the crumbs in a bowl with the Flora and sugar-free syrup, and mix.
- Pour this mixture into a cake tin with a removable bottom. (I used an 8 inch cake tin.) Press the mixture down to form the base. Place this in the fridge for an hour or two.
- Next make the topping. Place the Philadelphia, crème fraiche and quark in a bowl and use a hand whisk to mix it all together.
- Add the sugar-free jelly and icing mix and whisk again.
- Pour this on top of the base and smooth the top with a knife.
- Place into the fridge for an hour or two.
- Top with a couple of sliced strawberries just before serving. Enjoy!