This delicious, zesty cheesecake proves that desserts can be made healthier without compromise on flavour. Swapping a biscuit base for gluten-free oats and using reduced-fat soft cheese, using healthier options like these greatly reduces sugar and lowers the risk of type 2 diabetes.
sunflower oil, for greasing
75g buttery spread
40g agave syrup or clear honey
175g gluten-free porridge oats
For the filling
2½ tsp powdered gelatine
200g 50% reduced fat soft cheese
80g agave syrup or clear honey, plus 1 tbsp to serve
2 lemons, zested and juiced
2 limes, zested and juiced
Grease a 20cm springform or loose-bottomed cake tin and line the base with nonstick baking paper. Melt the spread and agave in a saucepan over a low heat, then stir in the oats until well combined. Tip all but 2 tbsp into the base of the tin and press down with a spoon until level and compacted. Put the tin and reserved oat mix in the fridge to chill for 30 mins or until firm.
To make the filling, whisk the soft cheese, quark and agave until just combined. Put 4 tbsp of the mixture into a small heatproof bowl and mix in the gelatine until well combined. Allow to soak for 5 mins, then set the bowl over a pan of barely simmering water (don’t let the water touch the bottom of the bowl) for 5 mins until the gelatine has completed dissolved. Scrape the warm quark back into the main mixing bowl, then mix until just combined before stirring in the lemon and lime juice and half the zest. Spoon the mixture onto the chilled base and level with the back of a spoon. Chill for at least 6 hrs, or overnight.
To serve, carefully remove from the tin, then drizzle over the remaining agave and scatter over the reserved oats and lemon and lime zest.