Skinny Strawberry Cheesecake

If you are constantly on a diet, like me, :) and you are worried about your hips but you can't live without sweets I have a perfect solution for you!!! This cheesecake is extremely aromatic and the strawberry smell is just crazy! The strawberry aroma will surround your kitchen from the first minutes of baking! A great spring recipe which will bring some sun to your house :)

Ingredients: 
For the bottom:

• 1 cup of oatmeal or granola
• 50g melted butter
• 50g brown sugar - optional 

For the cheesecake:

• 500 g low fat cheese (I used quark 01g fat)
• 2 eggs
• 110 g sugar
• 1 package of vanilla instant pudding
• 1 package vanilla sugar (16g)
• 300g strawberries (you can use frozen strawberries in that case remember to not defrost them before)

Preparation:

Preheat the oven to 180ºC and prepare a 22-25cm round tin.

For the bottom: Mix the granola or oatmeal together with the melted butter and sugar and pour into the prepared tin. With a spoon or with your opened hand press the granola forming a flat surface. Put into the oven and bake for 15min. 

For the cheesecake: Take all your ingredients except the strawberries and combine  them together until you get a nice smooth texture. Note that we are adding the entire eggs to the mixture and we will not beat the egg whites separately.. Pour your cheese mixture into the tin, cut the strawberries into peaces and place them on the cheesecake gently pushing them into the mixture. Bake for approx. 60min. Before taking out of the oven leave to cool down for an hour and if you can resist put into the fridge and cool down over night. If you can't resist, like me, just bite in!!!!!

Vanilla meringue cheesecake

I never was a big fan of meringue but I tried this cheesecake last week and I have to admit I changed my mind about meringue toppings :) I really liked the soft and fluffy finish! Will come back soon to this recipe! 

Ingredients:

For the shortcrust base, take the recipe form here: My mum' apple pie

For the cheesecake: 

• 6 yolks 
• 1 kg cream cheese (you can use a full "quark"or ricotta)
• 250g sugar
• 1 package vanilla sugar (16g)
• 200 ml cream (doesn't have to be the a double cream, you can use sour cream) 

For the meringue:

• 6 egg whites
• 110g sugar

Preparation:

For the shortcrust bottom please follow the steps from the link above. 

Preheat the oven to 180ºC. For the cheesecake. In a food processor whisk yolks with sugar until pale, add the cheese and milk and keep whisking until all the ingredients combine. Pour the cheese mixture into your cool shortcrust bottom. And put into the oven for approx. 50 minutes. Whisk the egg whites with sugar until you get a nice, white foam. Pour the foam on your cheesecake and keep baking for another 10-15 minutes until the meringue will get a nice gold color. Yummie!!!!!!!

Very easy cheesecake

This cheesecake is one of my favorites because it is very easy to make you just can't make anything wrong and it is simply delicious! It's fluffy texture and vanilla flavor will just make you want to repeat it! The best thing about this cheesecake is that it is low in calories because I am using a low fat cheese, no mascarpone or cream is needed to make it taste so good! Try and let me know if you liked it?

Ingredients:

For the bottom:

• 300g cookies (I use Digestives but you can use butter biscuits or any others that you like)
• 60g dark chocolate - optional
• 50g butter

This time I also added a handful of chopped almonds but this is totally up to you...

(to make the cheesecake even more "light" you can skip the biscuit bottom and just prepare a plain cheesecake)

For the cake:

• 1kg of low fat or semi fat cheese, I use the low fat "quark"
• 6 eggs
• 300 g sugar
• 2 instant vanilla puddings
• 1 package of vanilla sugar (16g) or a teaspoon of vanilla essence

Preparation:

Preheat your oven to 175ºC and prepare a 22-25cm round tin.
For the cookies bottom. Crumble the cookies, add melted chocolate and melted butter and mix everything together. Pour your cookies mixture and with a spoon or with you opened hand press on the cookies until you get a flat surface. 

For the cheesecake. Separate the yolks from the eggwhites in two seperate mixing bowls. Add sugar and vanilla sugar to the yolks and whisk until pale. Little by little start adding the quark and keep whisking untill all ingredients combine. When you are finish with the quark add the instant puddings and whisk again. Now take the bowl with the egg whites and whisk until you get a soft white foam. Gently combine the foam with the quark mixture and pour into the tin. Bake first 15 min in 180ºC and then 60min in 150ºC . If you notice that during baking the cheesecake gets a dark color just put down the temperature to 120ºC and bake additional 10-15min. 
Switch off the owen and leave the cake inside for about 30min then take out too cool down completely. After that you just have to enjoy it :)