Baked vanilla cheesecake

1. Method

2. Preheat oven to 160c or 325f
Put biscuits into a food bag and bash with a rolling pin until it resembles breadcrumb.
Put low fat spread into a bowl and melt in microwave for about 15 secs. Add biscuit crumbs and mix together.
Line a round cake tin (standard size) with baking paper, to prevent it from sticking and making it easy to remove from the tin, or if you have one using a spring form pan.
Empty biscuit crumb into the cake tin and spread around evenly, then press down firmly until the entire base is covered with a thin biscuit crumb layer.
Place in fridge while you make the cheesecake mixture.
In a large mixing bowl, add the yoghurt, eggs, fat free soft cheese (or quark), sweetener and vanilla extract. Mix thoroughly until ingredients are all mixed together.
Remove cake tin from fridge and pour the mixture on top of the biscuit layer.
Place in the oven and bake for approx 30 mins or until the cheesecake becomes puffy around the edges but it still very soft in the centre.
Turn off the oven but leave the cheesecake in the oven to cool.
Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled
I also added 4 tablespoons of light squirty cream for an extra 1 syn. (So 4 syns in total).