SW recipe: Chocolate and Vanilla Cheesecake


10 digestive biscuits, finely crushed
50g low-far spread (suitable for baking), melted
50g dark chocolate, broken into small pieces
2 level tbsp powdered gelatine
3 x 165g pots Mullerlight New York Style Cheesecake Yogurts
100g quark
1 tsp vanilla extract
4 tbsp sweetener
Fresh raspberries, to decorate


1. Mix the biscuits and spread in a bowl, then spoon over the base of a 20cm-diameter, non-stick, loose-bottomed cake tin. Flatten with the back of a fork, cover and chill in the fridge for 30 minutes.

2. Meanwhile, put the chocolate in a heatproof bowl and place over a pan of gently simmering water for 2-3 minutes, or until melted. Allow to cool a little.

3. Sprinkle the gelatine into 75ml boiling water and stir to dissolve. Put the Mullerlight, quark, vanilla extract, sweetener and gelatine mixture into a food processor and blend until smooth. Transfer to a mixing bowl and, using a fork, swirl in the cooled melted chocolate. Pour the mixture over the base, cover and chill in the fridge overnight.

4. When you’re ready to serve, decorate with fresh raspberries and cut into 10 slices.

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