White chocolate, strawberry and ginger cheesecake

SERVES 6
READY IN ABOUT 35 minutes + 1-2 hours setting time
SYNS PER SERVING 4 / 5 with normal butter

6 ginger snaps
2 tbsp low fat-spread, suitable for baking / 2 tbsp normal butter
2 large eggs
2 x 250g pots quark
5 tbsp Splenda
1 low-calorie instant white chocolate drink sachet
Fat-free natural yoghurt (optional)
250g fresh strawberries, hulled and sliced, plus a few to decorate

1. Preheat your oven to 180C/Gas 4. Whizz the ginger snaps in a food processor. Melt the spread in a small pan over a low heat and stir in the biscuit crumbs. Press the crumbs into a 6in/15c round, non-stick baking tin.
2. Whisk the eggs with the quark, splenda and chocolate powder, adding a few tbsp of fat-free yoghurt to loosen the mixture if necessary. Pour in the tin and cook for 20-25 minutes, or until set. Allow to cool.
3. Make up the jelly according to the packet instructions and let it cool. Arrange the strawberries on top of the cheesecake. Pour the cooled jelly over the strawberries and refridgerate until set (about 1-2 hours). Remove the tin and place the cheesecake on a serving plate. Decorate wit a few sliced strawberries and serve.