Chocolate Mint Cheesecake

Chocolate Mint Cheesecake

Serves 6

3 pts per serving

Base:

frylight

1 medium egg

50g caster sugar

35g plain flour

2 tsp cocoa powder

Topping:

2 tsp gelatine

30 ml hot water

225g quark

275 ml natural yogurt

5 tbsp mint liqueur

1 egg white

2 tbsp splenda

1 standard size flake bar, crushed

Spray a 7" loose bottomed cake tin and line with baking parchment.  Heat oven to Gas 5/375ºF/190ºC.

Place egg and sugar into a bowl over a pan of gently simmerign water and whisk until thick and mousse-like.  The whisk should leave a thick trail that lasts a few seconds.

Remove from heat and whisk until cold.  Sieve the flour and cocoa powder over the surface and fold in very gently.  Turn into the tin and abke for 20-25 mins.  Cool on a wire rack. Wash the tin.

Return the sponge to the tin.

Sprinkle the gelatine over the hot water in a cup or small basin and stir until dissolved.

Place quark, yogurt, mint liqueur and gelatine in a blender and run until smooth.  Pour into a bowl and chill until just before it sets.  Whisk the egg white until stiff.  Add the spenda and whisk again.  Fold into the mint mixture and pour over the sponge base.  Chill until set.

Just before serving, top with the crushed flake.