CHOCOLATE CHEESECAKE WITH CHERRY SAUCE
Smartpoints VALUE PER SERVE 5 SERVES 12 PREP 30 mins (+ chilling) | COOKING TIME 10 mins
1 cup (90g) rolled oats ½ tsp ground cinnamon 1 tbs honey 2 tbs Weight Watchers Buttery
Spread, melted 200g low-fat smooth ricotta 250g light cream cheese 170g reduced-fat natural
yoghurt ⅓ cup (60g) Natvia Sweetener,
plus 3 tsp extra 2 tbs sifted cocoa, plus extra
2 tsp to sprinkle 45g Well Naturally No Sugar Added Dark Chocolate, melted, cooled 3 tsp powdered gelatine 2 egg whites 3 tsp cornflour 200g frozen cherries, thawed
1 Preheat oven to 180°C. Lightly spray a 20cm (base measurement) round springform tin with oil. Line base and sides with baking paper. 2 Spread oats on a baking tray and bake for 10 minutes or until lightly browned. Set aside to cool. 3 Process oats, cinnamon, honey and spread in a food processor until finely chopped and combined. Press oat mixture evenly over base of prepared tin and refrigerate until cold while preparing the filling. 4 Using electric beaters, beat ricotta, cream cheese, yoghurt, Natvia and cocoa until smooth. Beat in chocolate. Sprinkle gelatine over 2 tbs boiling water in a small heatproof jug. Stir with a fork until gelatine has dissolved. Stir into cheese mixture. Using clean, dry electric beaters, lightly beat egg whites until soft peaks form. Fold into cheese mixture. Spread mixture into prepared tin. Refrigerate for 3 hours or overnight until set. 5 Blend cornflour with ½ cup (125ml) water in a small saucepan. Add cherries and extra Natvia. Stir over medium heat until mixture boils and thickens. Refrigerate until cold. Sprinkle cheesecake with extra cocoa. Cut cake into wedges and serve with cherry sauce. THIS RECIPE can be made several days ahead. Not suitable to freeze.