Lime & chocolate cheesecake
7
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
This cheesecake is the perfect way to end a family meal, and it’s also great for entertaining. It’s a favourite for Ian, who loves to cook everything from scratch.
Ingredients
Dark Chocolate
50 g, grated
Low fat digestive biscuit
100 g, crushed
Low Fat Spread
25 g, melted
Fine Leaf Gelatine
4 sheet(s), cut into pieces
Low Fat Soft Cheese
300 g
Quark, fat free, plain
250 g
Skimmed Milk
75 ml
Vanilla Extract
2 teaspoon(s), level
Artificial sweetener
2 tablespoon(s)
Icing Sugar
25 g
Lime Juice, Fresh
60 ml
Lime
2 zest(s) of 1
Instructions
1
Line the base of an 18cm loose-bottomed cake tin with baking paper. Set aside a pinch of the grated chocolate and blitz the rest with the biscuits in a food processor to form fine crumbs. Stir in the melted spread, then spoon into the base of the prepared tin. Press down firmly, then chill.
2
Meanwhile, put the gelatine in a heatproof bowl with 4 tablespoons of water and leave to soak for 10 minutes. Set the bowl over a pan of gently simmering water (being careful it does not touch the water in the pan) and heat until the gelatine is dissolved.
3
In a large mixing bowl, beat together the remaining ingredients, including the green food colouring, if using, until smooth and combined, then pour in the gelatine mixture and stir well. Pour the mixture over the chilled base.
4
Chill for at leas 4 hours, or overnight,until set. Decorate with the reserved grated chocolate and extra lime zest, then serve.
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