Serves 8
5 pts per serving
50 g butter
6 portion low-fat digestives, crushed
1 sachet gelatine, (powdered), use 1 1/2 tbsp
100 ml water, (just-boiled)
300 g low-fat soft cheese
300 g very low-fat plain yogurt
2 teaspoon vanilla essence
4 tablespoon artificial sweetener, powdered
2 heaped teaspoon cocoa powder,
To decorate:
75 g chocolate, white, broken into pieces
1 heaped teaspoon cocoa powder
Line a 20cm (8 inch) non-stick loose-based cake tin with non-stick baking parchment or greaseproof paper.
Melt the butter over a low heat and stir in the biscuit crumbs. Tip them into the cake tin, pressing them evenly over the base. Chill for about 20 minutes.
Meanwhile, sprinkle the gelatine into a small jug containing the just-boiled water, stirring well. Allow to dissolve for 4-5 minutes to give a clear liquid.
In a large bowl, beat the cheese to soften it, then mix in the yogurt, vanilla and chocolate extracts and sweetener. Dissolve the cocoa powder in 2-3 tbsp hot water, stirring until smooth. Add to the cheese mixture. Taste the mixture, adding more powdered sweetener if needed.
Stir the cooled gelatine liquid into the cheese mixture, making sure that it is thoroughly incorporated. Tip the mixture over the biscuit base and leave to set for about 2 hours.
When ready to serve, carefully remove the cheesecake from the tin and peel away the lining paper. To decorate, melt the white chocolate in a heatproof bowl, positioned over a pan of simmering water. Fill a spoon with the melted chocolate and drizzle it over the surface of the set cheesecake. Cut into slices, then serve, sprinkled with cocoa powder.
If the gelatine sets before you add it to the cheese mixture, melt it by putting the jug into a saucepan of hot water, though you must make sure that the gelatine liquid is quite cool before you add it to the mixture.
If you can get hold of Chocolate Extract, you can add 2 tsp as well as the vanilla essence
75 g chocolate, white, broken into pieces
1 heaped teaspoon cocoa powder
Line a 20cm (8 inch) non-stick loose-based cake tin with non-stick baking parchment or greaseproof paper.
Melt the butter over a low heat and stir in the biscuit crumbs. Tip them into the cake tin, pressing them evenly over the base. Chill for about 20 minutes.
Meanwhile, sprinkle the gelatine into a small jug containing the just-boiled water, stirring well. Allow to dissolve for 4-5 minutes to give a clear liquid.
In a large bowl, beat the cheese to soften it, then mix in the yogurt, vanilla and chocolate extracts and sweetener. Dissolve the cocoa powder in 2-3 tbsp hot water, stirring until smooth. Add to the cheese mixture. Taste the mixture, adding more powdered sweetener if needed.
Stir the cooled gelatine liquid into the cheese mixture, making sure that it is thoroughly incorporated. Tip the mixture over the biscuit base and leave to set for about 2 hours.
When ready to serve, carefully remove the cheesecake from the tin and peel away the lining paper. To decorate, melt the white chocolate in a heatproof bowl, positioned over a pan of simmering water. Fill a spoon with the melted chocolate and drizzle it over the surface of the set cheesecake. Cut into slices, then serve, sprinkled with cocoa powder.
If the gelatine sets before you add it to the cheese mixture, melt it by putting the jug into a saucepan of hot water, though you must make sure that the gelatine liquid is quite cool before you add it to the mixture.
If you can get hold of Chocolate Extract, you can add 2 tsp as well as the vanilla essence
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