Method
Melt the extra-light spread in a pan over a low heat. Add the crushed biscuits and stir to mix well. Spoon into a 22cm non-stick spring-form cake tin, pressing down firmly to make a smooth and even base. Chill until needed.
Preheat the oven to 160C, gas 3.
Put the Quark, yogurt, eggs, honey, cinnamon, vanilla essence, sweetener and orange zest in a large bowl. Beat until well combined and pour over the biscuit base. Bake for 45-50 minutes or until just set and golden. Remove from the oven and leave to cool completely.
Remove the cheesecake from the tin, cover with cling film and chill for 6-8 hours or overnight if possible.
When you’re ready to eat, spread the fromage frais over the top of the cheesecake and dust with the extra cinnamon.
Cut into slices and serve with orange segments.
Credits : goodtoknow