DIY Homemade Low-fat Cheese Cake

 

Have an Eye for Low-fat cheese cake, this is Perfect!

The low-fat cheese cake uses quark cheese, an almost fat-free soft cheese made from skimmed goat milk.

Approximately 2 hours preparation time and 30 minutes cooking time. The recipe can serves 8.

Ingredients for the base:

  • 6 low-fat digestive biscuits
  • 10 low-fat/reduced sugar plain biscuits
  • 2 tbsp clear honey
  • 2½oz butter, melted

Ingredients for the filling:

  • 5 fluid oz skimmed goat milk
  • 1 lb 2oz quark cheese
  • 10½ oz. fat-free Greek yoghurt
  • 6 leaves gelatine
  • 2 oz. cocoa powder
  • 3½oz super fine sugar
  • 2 free-range egg whites
  • 1 vanilla pod, seeds only
  • 1 tsp vanilla extract

To serve:

  • 10½oz. fresh strawberries

 

Directions:

  • Preheat the oven to 350 °F, line a 9in spring form cake tin with greaseproof paper.
  • For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin.
  • Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.
  • To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.
  • Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside.
  • In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.
  • Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve.

 

Nutritional facts:

Per Serving of 1/8th of the cheese cake: Calories 220, Total Fat 6.84g, Saturated Fat 3.03g, Cholesterol 77.83mg, Sodium 169.06mg, Potassium 107.36mg, Carbohydrates 26.19g, Dietary Fiber 0.62g, Sugar 18.14g, Protein 12.85g.

DIY “Homemade Quark Cheese”

What is Quark cheese?

Quark Cheese is commonly known as curd cheese. Quark cheese is soft, fresh cheeses made without rennet. Although traditionally made with cow milk, goat milk quark is every bit as appealing and useful.

Quark has a texture similar to that of a thick sour cream, and is most often used in baking. Its smooth texture and mild, tangy taste add lightness and moisture to baked goods. It is simple to make Quark at home from buttermilk.

It can also serve as a substitutes for ricotta in dishes such as lasagna, and as a base for dips and toppings. Alternatively, it can also substitutes in recipes that use sour cream, yogurt cheese or cream cheese.

How to make Quark Cheese?

It will takes up to 48 hours before it is ready for your recipes, although the actual time that you will need to spend with it is only about 10 minutes.

  • To make quark cheese, heat 1 quart of goat milk to 88 °F, and add 1 Tablespoon. buttermilk with active cultures. If your buttermilk is not quite fresh, you may want to add an extra tablespoon, as the culture activity declines over time.
  • Cover the pot, and leave it at room temperature for 24 hours. At the end of that time, the mixture should have a consistency very similar to yogurt.
  • Pour the mixture into a cheese cloth-lined colander. Either leave the cheese in the colander and cover, or tie the cheese cloth corners together over a wooden spoon or stick and hang over a pot.
  • Leave the cheese to drain for 12-24 hours in the refrigerator. Remove from the cheese cloth, place in a dish, and Enjoy! Normally, you will get about 8 oz. of cheese from 1 quart of milk.

 

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