Creamy Baileys Caramel Cheesecake

Creamy Baileys Caramel Cheesecake

A Slimming World recipe

Serves 10

22 pts the whole recipe

2 pts per serving

10 Fox's ginger crinkle crunch biscuits

3 medium egg whites

4 tsp powdered gelatine

450 g quark cheese

500g pot very low fat plain fromage frais

4 level tbsp baileys irish cream liqueur (60ml)

3-4 tbsp granulated sweetener

2 level tbsp caster sugar

Prehat oven to 190ºC/375ºF/Gas 5.

Grease & line an 8"/20cm spring clip cake tin.

Place the biscuits into a plastic bag and crush them with a rolling pin.  In a bowl lightly beat 1 egg white, add the biscuits and mix.  press the mixture evely into the base of the cake tin.  Bake 15 mins until firm and golden.  Leave to cool.

Dissolve the gelatine in 4 tbsp boiling water.  Mix the quark with the fromage frias, liqueur and sweetener.  Whisk the other 2 egg whites until stiff.  Whisk the slightly cooled gelatine into the quark and then gently fold the egg whites into the quark mixture.  Pile on top of the biscuit base, smooth the top and chill for at least 3 hours until set.

Release the cheesecake from the tin and transfer to serving plates.

In a pan, gently heat the sugar with 1 tbsp water,s tirring until melted.  Raise the heat and boil without stirring for 3-4 mins until golden.  Drizzle over each slice and serve immediately.

Note: The elderly, babies and pregnant women are advised not to eat raw eggs.

Could make this with your favourite liqueur instead of Baileys.  eg Tia Maria, Cointreau   etc