St Clement’s Cheesecake

Step 1

Preheat the oven to 180° C/fan 160°C/gas.

Step 2

Lightly spray a deep 20cm clip sided cake tin or deep sandwich tin with low calorie cooking spray and line the base with a disc of non-stick baking paper.

Step 3

Melt the spread in a pan over a low heat. Meanwhile, put the biscuits into a plastic food bag and give them a good bash with a rolling pin to make fine crumbs. Stir the crumbs into the melted spread, tip the mixture into the prepared tin and press into an even layer that covers the base. Bake for 10 minutes then remove from the oven and increase the temperature to 240°C/fan 220°C gas 9.

Step 4

Using an electric hand whisk, beat the quark, sweetener, cornflour, orange zest and lemon zest together in a bowl until smooth, then beat the whole eggs and egg yolk. Stir in the fromage frais.

Step 5

Pour the mixture over the biscuit base and bake for 10 minutes. Reduce the oven temperature to 110°c/fan 90°c/gas and bake for a further 25 minutes or until the mixture is set but still nice and wobbly in the centre. Turn off the oven, leave the door ajar and let the cheesecake cool inside.

Step 6

Meanwhile, make the candied peel. Shred the lemon and orange peel and put it in a pan with 100ml of water. Add the sweetener, bring to the boil over a high heat then turn the heat to low and simmer for 10 minutes or until the peel is translucent. Spread out on a Non-stick baking paper and leave at room temperature to dry out and crisp up.

Step 7

Run a round bladed knife around the edge of the cheesecake, remove it from the tin and slide onto a serving plate. Decorate with the candied peel and slice to serve.