Guilt-free chocolate cheesecake
Wednesday 22 April 2009
Now you really can have your cake and eat it with this brilliant chocolate cheesecake recipe that replaces sugar with Canderel, saving you from both calorie overload and those dreaded guilt-pangs.
This easy recipe contains only 245 calories a slice compared to over 500 calories found in the average piece of chocolate cheesecakes. It’s a great excuse to get the girls round and enjoy a guilt-free treat.
CHOCOLATE CHEESECAKE
Serves: 12
Preparation time: 20 minutes
Cooking time: 50 minutes
Oven Temperature: 150C/Gas mark 2
Ingredients:
75g Amaretti biscuits
25g Cocoa
100g reduced fat digestive biscuits
40g reduced fat butter
150g plain chocolate
3 large eggs, separated
500g ricotta cheese
150ml fat free plain yogurt
2 tsp corn flour
10 tbsp granular Canderel
1 tsp vanilla extract
Per portion based on recipe making 12 portions
Fat 13.7g (of which saturates 6.6g)
Cals 245 calories
Carbs 22.7g (of which sugars 13.7g)
Method:
Preheat the oven to 150C/Gas mark 2.
Line the base and sides of a 20cm non-stick spring-form cake tin. Put the biscuits into a plastic bag and bash with a rolling pin to reduce to fine crumbs, add the cocoa and shake together. Melt the butter in a medium bowl in the microwave for 20 seconds, then add the crumb mixture and stir together. Tip into the cake tin and press evenly over the base. Chill while preparing the filling.
Melt the chocolate in a small bowl over a pan of simmering water, or place in the microwave and cook on high for 1∏ minutes. Stir until smooth, set aside to cool completely.
Whisk the egg whites until softly peaking. Place the eggs yolks, ricotta, yogurt, corn flour, Canderel and vanilla in a large bowl and beat with an electric whisk until smooth. Whisk in the cooled chocolate then carefully fold in the eggs whites. Turn into the prepared tin. Level the surface then place on a baking sheet and bake for 50 minutes.
Turn off the oven and leave the cheesecake in the cooling oven for 1 hour. Chill until ready to serve. Peel off the lining paper round the side and slip the cheesecake onto a plate, leaving the base lining paper behind.
Halve a few strawberries and decorate the top if wished, sprinkling with extra Canderel.