Cheese Cake - 1/2 a Syn per slice

Not strictly wartime but a rather nice low fat, no sugar dessert!

This made 2 whole cakes for me! 8 slices each cake. Just over half a syn each slice. Half the ingredients to make just one cake.

For the crust:
3 tbsp extra light margerine melted
Enough water to moisten the:
5 scan bran
1 tsp sweetner

For the cheesecake filling:
3 x 300g pack Quark cheese
83g sweetner
3 tbsp instant mash
1½ tsp vanilla extract
Finely grated zest of 1 lemon (about 2 tsp)
1½ tsp lemon juice
3 large eggs seperated, plus 1 yolk
284ml carton non fat yogurt.

For the topping:
142ml carton non fat yogurt
1 tsp sweetner
2 tsp lemon juice
1 tsp lemon zest.

Position an oven shelf in the middle of the oven. Preheat the oven to fan gas mark 4. For the crust, melt the margarine in a  pan. Put the scan bran in a bowl and put enough water in to moisten them. Add the melted marge. Stir in the sweetner. Make sure the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 15 minutes. Still in the tin, cool on a wire rack while preparing the filling.For the filling, increase the oven temperature to gas mark 9. In a table top mixer fitted with the paddle attachment, beat the quark cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sweetner then the instant mash and a pinch of salt. Swap the mix into a bowl and whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the yolks, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of yogurt until smooth,  Whisk to blend, but don't over-beat.  In a seperate bowl beat the egg whites until it forms stiff peaks. Fold the egg white into the mixture.  The batter should be smooth, light and somewhat airy. Spray the sides of the tin with fry light. Pour in the filling - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to gas mark 1 and bake for 30 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.Combine the reserved  142ml of yogurt, the sweetner and lemon juice for the topping. Spread over the cheesecake right to the edges. Sprinkle with a little grated lemon zest. Cover loosely with foil and refrigerate for at least 8 hours or overnight.Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate.