A creamy-tasting reduced-fat dessert bursting with fruity flavours
(32 votes)
Cook: 1 Hour
Serves: 16
Price: 34p per serving
Nutritional Information
Each 112g serving contains
Energy
642kj
153kcal
642kj
153kcal
8%
Fat
5.7g
5.7g
Med
8%
8%
Saturates
2.2g
2.2g
Med
11%
11%
Sugars
10.9g
10.9g
Med
12%
12%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
573kj/137kcal
Typical energy values per 100g:
573kj/137kcal
Ingredients
150g rich tea biscuits
70g Asda Sunflower Spread, melted, plus extra for greasing
500g Arla Quark
200g Asda Light 50% Less Fat Original Soft Cheese
3 eggs, beaten
Zest and juice 1 orange
100g clear honey
2tbsp cornflour
500g pack Frozen for Freshness Summer Fruits
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm round spring-form tin and line with baking paper.
2
Blitz the biscuits into fine crumbs in a food processor. Tip into a bowl and mix with the sunflower spread then press into the base of the tin. Chill until firm.
3
Whisk together the quark, soft cheese, eggs, orange zest, 90g of the honey and ½ the cornflour until smooth.
4
Gently fold in 200g of the frozen fruits. Pour over the biscuit base and bake in the oven for 45-50 mins until light golden and a crust has formed. Cool fully in the oven to prevent the filling from cracking.
5
Put the orange juice in a pan with the remaining honey, cornflour and fruits. Gently heat for 5-8 mins until syrupy. Allow to cool.
6
Top the cheesecake with the fruit mixture to serve.