NewYork Cheesecake

Oat bran biscuit crust

  • 3 tablespoon oat bran
  • 2 tablespoon powdered skim milk
  • a pinch of sea salt or kosher salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon low fat sugar free cocoa powder (optional)
  • 1 tablespoon sweetener
  • 4-5 tablespoon skim milk

Cheese batter

  • 16 oz (500 ml) fat free Quark / Fromage Frais (or a mix of 8 oz fat free cream cheese and 8 oz fat free, sugar free greek yogurt)**
  • 2 tablespoon corn starch
  • 3 eggs, slightly beaten
  • 1 tablespoon sweetener (or to taste)

 

  1. Preheat oven to 400 F / 200 C / gas mark 6
  2. In a round silicone mold or springfrom pan combine oatbran, powdered skim milk, salt, cinnamon, cocoa powder (if used) and egg whites. Bake 10 minutes or until golden brown.
  3. Take mold out of the oven and turn down the temperature to 300 F / 150 C / gas mark 2.
  4. Let this oat bran biscuit cool down a little and then crumble, using the hands or a food procesor.
  5. Combine 1 tablespoon of sweetener and 4-5 tablespoons of skim milk and pour over the biscuit crumble and mix, using your hands. Press this crumble mixture onto the bottom of the mold or pan to form the crust of the cheesecake.
  6. Once the crust is ready, let’s prepare the cheese batter: in a large bowl combine the cheese (quark, fromage frais or the cream cheese and greek yogurt mix), corn starch and eggs. Mix just enought to incorporate the eggs, you’ll get a smooth batter. Carefoully pour over the oat bran biscuit crust and bake for 30 minutes.
  7. The cake will rise and then deflate (fall). Don’t worry, that happens because there’s no flour in the filling. Take the cake out of the oven and let cool down completelly.
  8. Chill at least for 4 hours or, even better, overnight.

NewYork Cheesecake

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