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Full Online Book HomeLearning KitchenLow_fat - Low Fat Toffee Cheesecake
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Low_fat - Low Fat Toffee Cheesecake Post by :ikansewspel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3145

Click below to download : Low_fat - Low Fat Toffee Cheesecake (Format : PDF)

Low_fat - Low Fat Toffee Cheesecake

2 pots toffee Mullerlight yoghurt (or any low fat kind)
1 pot Vanilla yoghurt
2 pots Quark cheese (250g each)
2 large eggs
1 sachet Options hot chocolate drink
1 tsp. vanilla essence
3 tablespoons granulated sweetener

Base:
8 oz polenta meal (you can also buy this ready prepared in a packet)
750 ml water
4 tablespoons granulated sweetener
1 tsp. vanilla essence
1 tsp. almond essence


Bring the water to the boil, add in the sweetener and the vanilla essence. Pour in the polenta and stir like crazy. Keep it on a low heat and stir stir stir for about 5 minutes with a sturdy wooden spoon. It will thicken up really fast so watch it. Beat in the almond essence using a wooden spoon.

Press the polenta into a greased springform cake tin. Not easy to do I know but persevere. Bake it in a moderate oven for about 1/2 an hour until the top has crisped. Take out of the oven and leave to rest for a bit.

Mix all the ingredients for the filling really well, beat them with a wire whisk to get them smooth. No tasting after you add the egg tho – remember salmonella?

Pour into the cake tin on top of the baked base. Leave about a 5mm gap to the top of the tin.

Bake for about an hour Gas 5 until the middle is set. It will puff up and then fall again when you take it out of the oven, like a soufflé.

Serve hot or cold.

Note: The pots of yoghurt I use are all 200 g. They are quite large, about 8 ounces.
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