This cheesecake is something that I can eat - I came up with the recipe myself. It uses quark, a low-fat cheese that's big in Estonia, where I come from.
I also have a friend who's diabetic, so I often make it with sweetener rather than sugar, bringing the calorie count down even lower. Either way, it's still delicious, and a good recipe to know if you're on a diet.
200g reduced-fat oaty biscuits
60g butter or margarine
4 x 250g tubs of quark
3 large eggs
1tsp vanilla essence
1 handful of raisins
Half a lemon
Pre-heat oven to 170C/ gas mark 3. Melt the butter and crush the biscuits, then mix together. Take a deep, loose-bottomed cake tin - 20cm across - and press the biscuit on to the bottom to make a flat base. Into a bowl, add the eggs, quark, sugar, vanilla essence, the fruity liqueur and the zest and juice of half a lemon. Beat them until smooth, thick and creamy, then stir in the raisins. Pour on to the base and smooth the top. Bake it for 1 hour, then turn off the oven and leave it in there for 2 hours, then put it in the fridge overnight. How you top it is up to you. I like it with mangoes or kiwis. And whipped cream.
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