Plum and Ginger Cheesecake

Plum and Ginger Cheesecake

From WW “Your week”

Serves 6

4 Propoints per serving

For SW whole recipe  = 30 syns

12 WW ginger and lemon cookies

25g low fat spread, melted

7g gelatine leaves, chopped

200g quark cheese

150g plain cottage cheese

10g icing sugar

Juice of 1 orange

250g plums, stones and quartered

1 tsp ground ginger

In a bowl, crush the WW ginger and lemon cookies to fine crumbs. Stir in the melted low fat spread and then press into the base of a 15cm loose-bottomed cake tin.  Freeze for 30 minutes until set.

Soak the gelatine in 50 ml cold water.  Meanwhile beat the quark, cottage cheese and icing sugar together.

Drain the gelatine and add to a pan with the orange juice.  Gently heat until the gelatine has dissolved.  Beat the quark mixture and gelatine together then spoon over the biscuit base.  Chill for 1 hour until set.

Meanwhile place the plums and ginger in a pan.  Cover and gently heat for 2-3 minutes. Then leave to cool and chill until required.

To serve, carefully lift the cheesecake from the tin, then spoon the plums and juice over.

Note: Recalculate the propoints if you use different biscuits.