New York Cheesecake
A regular cheesecake usually consists of half fat, half sugar, so you may be surprised to see a cheesecake in this book! However, using quark is an amazing way to mimic that same creamy cheesecake consistency and taste without all the saturated fat – perfect! Using sweetener and vanilla extract in place of sugar, this amazing dessert keeps the calorie count right down as the taste goes up. Delicious!
Featured On
Pages 256-257
This recipe is currently only available in our planner. You can get it here
Join the conversation
Comment or ask our advice