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Chocolate Swirl Cheesecake with Raspberry Coulis |
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Preparation time:
20 minutes
Cooking time:
45-50 minutes
Serves:
8
Calories:
270
(per serving)
Fat:
13
g (per serving)
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Ingredients
Perfect for a Mothers day treat
˝ tsp vegetable/sunflower oil
175g / 6oz reduced fat digestive biscuits, crushed
3 tbsp runny honey
250g / 9oz ricotta cheese
200g / 7oz low fat cream cheese (5g fat per 100g)
2 eggs, beaten
4 level tbsp SPLENDAŽ Granular
Finely grated zest of 1 lemon
3 level tbsp skimmed milk
2 level tbsp cocoa powder
1. Preheat the oven to 170°C / 160°C Fan / Gas Mark 3.
2. Line the base of a 20cm / 8 inch spring-form tin with non-stick baking parchment and brush the tin with oil.
3. Mix together the biscuits and honey and press into the base of the tin and a little way up the sides. Chill until required.
4. In a large bowl, beat together the ricotta cheese, cream cheese and eggs until smooth. Stir in the SPLENDAŽ.
5. Pour ž of the mixture into a separate bowl. Add the lemon zest, stir to combine and pour into the tin. Set aside.
6. Warm the milk over a low heat, remove from the heat and stir in the cocoa until combined. Beat the cocoa mixture into the remaining cheese mixture. Pour into the centre of the plain cheese mixture and using a skewer or sharp knife swirl, making a figure of eight pattern until a marbled appearance is achieved.
7. Bake for 45-50 minutes until just golden and set. Cool slightly or chill before serving.
Redcurrant Coulis:
375g / 13oz redcurrants
6 level tbsp SPLENDAŽ
1. Gently heat the redcurrants in a pan with 2 tbsp water for 5 minutes until the juices run.
2. Push through a sieve and stir in the SPLENDAŽ.
3. Serve warm or cold with the cheesecake.
Recipe courtesy of Splenda
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