Cho­co­late cheese­cake

Cheese­cake is al­ways pop­u­lar and cho­co­late gives it an ex­tra wow fac­tor.

YOU Diabetics - - Contents -

1 cake (12 slices)

CRUST

125 g(½ c) wa­ter bis­cuits or plain Provi­tas, crushed

30 ml (2 T) sugar

30 ml (2 T) mar­garine, melted

FILL­ING

2 eggs

125-160 ml (½ - ²∕₃ c) Su­galite or xyl­i­tol

50 g dark cho­co­late, melted

750 g low-fat smooth cot­tage cheese

125 ml (½ c) vanilla or plain yo­ghurt

80 ml (¹∕₃ c) co­coa pow­der

45 ml (3 T) cake flour

ex­tra co­coa pow­der for dust­ing and straw­ber­ries to dec­o­rate (op­tional)

1 Pre­heat the oven to 150 °C. Grease a 20 cm loose-bot­tom cake tin and dust with flour. 2 Crust Mix the bis­cuit crumbs, sugar and mar­garine and press into the base and a lit­tle way up the sides of the cake tin. 3 Fill­ing Beat the eggs and sweet­ener. Add the melted cho­co­late and mix well. 4 Mix in the cot­tage cheese and yo­ghurt. Sift the co­coa pow­der and flour over the mix­ture and fold in. 5 Spoon into the tin and bake for 2 hours 15 min­utes or un­til the fill­ing is set but still a bit wob­bly in the mid­dle. 6 Leave to cool. Dust with sifted co­coa pow­der and dec­o­rate with straw­ber­ries (if us­ing).

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