Cheesecake is always popular and chocolate gives it an extra wow factor.
1 cake (12 slices)
125 g(½ c) water biscuits or plain Provitas, crushed
30 ml (2 T) sugar
30 ml (2 T) margarine, melted
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).