Baked Vanilla and Clementine Cheesecake

I made this from the slimming world site after seeing it elsewhere. I was a little disappointed with the taste – I have a feeling the clementines I used weren’t particularly flavoursome. I’m going to try this again using oranges next time, but might experiment with the technique a little to see if I can make it slightly less dense. I didn’t bother with the red-currents or icing sugar.
Serves: 10
Extra Easy: 4½
10 digestive biscuits, finely crushed
50g Flora Light, melted
1 vanilla pod
750g Quark
3 large eggs, beaten lightly
1 tsp ground cinnamon
2 tsp vanilla essence
4 tbsp sweetener
8 clementines, peeled and sliced horizontally, plus the finely grated zest of 6 of the fruit
200g fat free natural fromage frais
1. Put the biscuits and melted spread in a bowl and mix well. Spoon into a 22cm ­diameter, non­stick loose bottomed cake tin. Flatten using the back of a fork, cover and chill in the fridge for 30 minutes.
2. Preheat your oven to 160°C/140°C Fan/Gas 3. Split the vanilla pod in half lengthways and scrape the seeds into a bowl. Add the quark, eggs, cinnamon, vanilla essence, sweetener and two­ thirds of the clementine zest. Beat until well combined.
3. Pour the mixture over the prepared cheesecake base and bake for 50/­55 minutes, or until just set and golden.
4. Leave the baked cheesecake to cool completely, then cover with cling film and chill in the fridge for 6­/8 hours, or overnight if time allows.
5. To serve, spread the fromage frais over the cheesecake, top with the clementine slices, the remaining clementine zest. Cut into 10 slices and serve immediately.

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