This is a delicious classic cheesecake but by making some simple swaps, you can indulge in this fruity, silky-smooth dessert, without the guilt!
25g unsalted butter 25g clear honey 75g rolled oats 2 sheets gelatine (3g) 6 level tbsp Streamline Strawberry Less Sugar Jam (90g) 250g Quark 360g light soft cheese
Preheat the oven to 200oC (180oC if a fan oven), gas mark 6. Melt the butter with the honey and stir in the oats. Press into the base of an 18cm round loose bottomed tin and bake for 10 minutes. Allow to chill. Soak the gelatine in cold water for 5 minutes. Meanwhile, warm 5 tbsp jam (75g) and 1 tbsp water in a small saucepan. Shake off excess water from the gelatine and add to the warm jam, stirring until dissolved. Leave to cool. Whisk the Quark and soft cheese together, then stir in the jam mixture and spoon on top of the oat base. Marble the remaining jam into the cheesecake surface and chill in the fridge for 3-4 hours until set. Remove from the tin and serve.