Low fat Banoffee Cheesecake

I made this banoffee cheesecake for a Slimming World food tasting, as I don't like bananas so it seemed a good opportunity to try out the recipe (as other people would be eating it!). I should have covered the top completely in sliced banana, I realise now, but I think it still looks OK like this.

The recipe came from the Slimming World website; it serves 8 and has 6 syns per serving on all plans.

You need:
10 reduced fat digestive biscuits, crushed
5 level tbsp low fat spread
2 x 12g sachets gelatine
250g quark
3 x 175g pots Mullerlight toffee yogurt
3-4 tbsp sweetener
1 tsp vanilla essence
2 egg whites
2 bananas, sliced

Preheat oven to 190C. Line a 20cm spring form cake tin with greaseproof paper.

Crush the biscuits in a food processor or a plastic food bag using a wooden spoon. Melt the low fat spread in a small pan and add the crushed biscuits and stir well to coat. Press into the base of the tin and flatten the surface. Bake in the preheated oven for 15 mins then leave to cool completely.

Dissolve the gelatine in 5 tbsp boiling water. In a separate bowl, whisk the egg whites until stiff.

Then whisk in the quark, yogurt, sweetener and vanilla and finally the gelatine liquid.

 Spoon over the biscuit base, smooth the top and chill for 5 hours or overnight until set.

To serve, decorate with sliced bananas.