Recipe: Baked White Chocolate Souffle Cheesecake

This is based on a Japanese recipe I found online. That recipe only used three ingredients – white chocolate, cream cheese, and eggs. In trying to lower the syns count, I changed it a little, reducing the amount of chocolate slightly, therefore I added vanilla essence and sweetener to balance it out, and switched the cream cheese to quark. Therefore, the only synned ingredient in this recipe is the white chocolate.

I’ve made this for our group taster session tomorrow morning, so I hope it goes down well!

Key:
F = Free food – eat as much of this as you like
S = Speed food – eat as much of this as you like, filling at least 1/3rd of your plate with it
P = Protein food – eat as much as you like
HEa = Healthy Extra A – daily dairy allowance
HEb = Healthy Extra B – daily fibre allowance

13319783_10156885199920386_2361658667308548804_nBaked White Chocolate Souffle Cheesecake
Serves 8 at 3.5 syns per portion

Ingredients:

  • 3 eggs – separated (P)
  • 100g white chocolate – melted (28)
  • 120g quark (P)
  • 1 tsp vanilla essence (F)
  • 3tbsp sweetener – optional (F)

Directions:

  • Set oven to 170C.
  • Melt chocolate completely, either in the microwave (being careful not to burn it), or over hot water (ensuring no water gets into it). Set aside to cool a little.
  • Stir in the quark and vanilla essence (and sweetener, if using), and combine well.
  • Add the three egg yolks and combine well.
  • Whisk the egg whites till stiff peaks form (if you can turn the bowl upside down without them falling out, they’re ready). Add a third at a time, and fold in well till all combined.
  • Line a cake tin with grease proof paper (so the chesecake can slide down without cracking while cooking). Pour the batter into the tin, then tap on the counter top a few times to make sure any large air bubbles are displaced.
  • Put the cake tin on a baking tray and pour hot water on the tray around the cake tin.
  • Bake at 170C for 15 minutes.
  • Reduce the heat to 160C and bake for a further 15 minutes.
  • Turn off the heat and leave in the oven for a final 15 minutes in the residual heat.
  • When cool, dust with powdered sugar if desired.

I really liked this, and so did my picky seven year old son ( we shared a slice as a taste test, so a big sorry to my group, there’ll be a little bit less of the cheesecake for you to try tomorrow!). I’ve had to promise to make it again, so maybe I’ll make it for the next taster session too!

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