Chocolate vanilla cheesecake

Chocolate vanilla cheesecake
  • Serves: 8
  • Cook time: Ready in about 30 minutes, plus overnight chilling time
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:
      6

A Slimming World showstopper of a dessert.

ingredients

  • 8 bourbon cream biscuits, finely crushed
  • 40g Flora Light, melted
  • 11.5g sachet Hartley's Sugar Free Lemon & Lime Jelly crystals
  • 12g sachet powdered gelatine
  • 4 x 175g pots Mullerlight Vanilla yogurt
  • 2 tsp vanilla extract
  • 150g quark
  • 2 level tbsp sweetener
  • 40g dark chocolate, broken into pieces
  • 2 level tsp cocoa powder, to decorate

method

  1. Put the biscuits in a bowl, pour over the melted spread and mix well. Spoon into a 18cm diameter springform cake tin, and press down with the back of a spoon. Cover with cling film and chill the base for 30 minutes.
  2. Meanwhile, put the jelly crystals in a measuring jug, add 250ml boiling water and the gelatine and stir until dissolved. Leave to cool completely.
  3. Put the cooled jelly in a food processor with the yogurt, vanilla extract, quark and sweetener. Whizz until smooth, then pour over the biscuit base. Cover and chill overnight, or until set.
  4. When ready to serve, melt the chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the bowl doesn't touch the water (or melt in the microwave on a low heat for 30 seconds). Stir until smooth.
  5. Loosen the edges of the cheesecake using a hot palette knife and transfer to a serving plate. Drizzle with the melted dark chocolate, then dust with the cocoa powder. Cut into 8 wedges to serve.

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