Monday, May 9, 2016

Slimming World’s Baileys Cheesecake

Cooking and cooling time: 45-60 mins
Syns per serving: 4
Low calorie cooking spray
10 ginger biscuits
3 egg whites
4 tsp powdered gelatine
450g quark
500g fat free natural fromage frais, plus 4 tbsp, sweetened to taste, to serve
4 tbsp Baileys Irish Cream liqueur
3-4 tbsp sweetener
25g chocolate curls, to decorate (or use grated milk chocolate)
1. Preheat the oven to 190°C/170°C Fan/Gas 5.

2. Spray a 20cm spring clip cake tin with low calorie cooking spray and line with baking parchment.

3. Put the biscuits in a polythene bag and crush with a rolling pin.

4. In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix well. Press evenly over the base of the cake tin and bake for 15 minutes or until firm and golden. Leave to cool.

5. Dissolve the gelatine in 4 tablespoons of boiling water.

6. Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff peaks form, then fold into the quark
mixture along with the gelatine. Pour on to the biscuit base, smooth the top and chill for 3 hours or until set.

7. Release the cheesecake from the tin and pile the extra fromage frais into the middle. Crumble over the chocolate curls to decorate and slice to serve.

*Remember pregnant women and babies are advised not to eat raw or partially cooked eggs.


  1. This looks lovely. It says 4 syns per serving, but how many servings will it make?

  2. The banoffee one in my book serves 12 so I'd say head for similar x

  3. From picture I would have said 8

  4. How long can this be kept after making?

  5. I would ignore the picture as a guide the picture isn't for this recipe. At no point does it tell you to mix in chocolate with the cheese cake part as pictured, the picture doesn't have the fromage frais piled on top. It's a random picture with a recipe. You'll have to guess how many servings and don't worry if yours doesn't look like the one in the picture. Raw egg whites keep for 2-4 days in a refrigerator.