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Diabetic-friendly chocolate cheesecake


Diabetic-friendly chocolate cheesecake

Ingredients 12
Servings 8
Time 15 minutes

Ingredients

  • CRUST
  • 125
    g
    water biscuits or plain Provitas, crushed
  • 30
    ml
    sugar
  • 30
    ml
    margarine, melted
  • FILLING
  • 2
    eggs
  • 125-160
    ml
    Sugalite or xylitol
  • 50
    g
    dark chocolate, melted
  • 750
    g
    low-fat smooth cottage cheese
  • 125
    ml
    vanilla or plain yoghurt
  • 80
    ml
    cocoa powder
  • 45
    ml
    cake flour
 

Method

2 hours 15 minutes
 

Living with diabetes doesn't mean you need to give up all your favourite treats – you just need to tweak the recipes. We show you how.

1. Preheat the oven to 150 °C. Grease a 20cmloose-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).

TIP For this recipe, it’s best to use water biscuits or Provitas and dark chocolate instead of bran biscuits and diabetic chocolate.

 

Read more on: recipe  |  cheesecake  |  chocolate
 

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