Crustless cheesecake Recipe

Instructions:

1. Soak the gelatine: Place the leaf gelatine in a bowl of cold water for 10 minutes until it softens.
2. Prepare the tin: Lightly spray a 20cm springform or loose-bottomed square cake tin with low-calorie cooking spray. Line the tin with cling film, ensuring there’s some overhang.
3. Combine cheesecake ingredients: In a food processor, combine the vanilla yogurt, Greek-style yogurt, quark, vanilla extract, and sweetener granules.
4. Dissolve gelatine: Pour 100ml boiling water into a jug. Squeeze out the excess water from the softened gelatine and stir it into the hot water until it’s completely dissolved.
5. Blend the mixture: Add the dissolved gelatine to the food processor and pulse until the mixture is smooth and well blended.
6. Chill the cheesecake: Scrape the cheesecake mixture into the prepared tin and chill in the refrigerator for at least 3-4 hours, or until firm and fully set. For best results, chill overnight.
7. Serve: Once set, remove the cheesecake from the tin, discard the cling film, and slice into 9 equal portions to serve.