Slimming World Baked Vanilla & Clementine Cheesecake

I am not one for baking but I had some quark lying around and wanted to try something different. And boy was I pleased I did. This low syn gorgeous desert can be the WOW factor at any dinner party or for a quick desert on a Sunday afternoon.

Serves 10

Syns per serving
4.5 syns

Ingredients:
10 digestive biscuits, finely crushed
50g of Flora light (or the equivalent)
1 vanilla pod
750g quark
3 large eggs, beaten
1tsp ground cinnamon
2tsp vanilla essence
4tbsp sweetener
8 clementines, peeled and sliced horizontally
Finely grated zest of 6 of the clementines
200g fat free natural fromage frais
100g any vibrant fruit (to decorate) 
1/2 tsp icing sugar, to dust

Method:
Melt the spread and put in a bowl with the biscuits and mix well. Spoon into a 22cm diameter, non stick loose bottomed cake tin. Flatten using the back of a spoon, cover and chill in the fridge for 30 minutes.

Preheat the oven to 180c. Split the vanilla pod lengthways and scrape out the seeds into a bowl. Add the quark, eggs, cinnamon, vanilla essence, sweetener and two thirds of the clementine zest. Beat until well combined.

Pour the mixture over the prepared cheesecake base and bake for 50-60 minutes, or until just set and golden.

Leave the baked cheesecake to cool completely, cover with clingfilm and chill in the fridge for 6-8 hours or preferably overnight.

To serve, mix the fromage frais with 1tbsp of sweetener and spread over the cheesecake, top with the clementine slices, the remaining clementine zest and vibrant fruit and dust with the icing sugar. 

Cut into 10 slices and serve. 

Always keep refrigerated and consume within 24 hours.

Enjoy!