Diabetic-friendly chocolate cheesecake

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CRUST

125 g	water biscuits — or Provitas, crushed
30 ml	sugar
30 ml	margarine — melted

FILLING

2	eggs
125-160 ml	sweetener — Sugalite or xylitol
50 g	dark chocolate — melted
750 g	LANCEWOOD® Smooth Plain Cottage Cheese — low-fat
125 ml	yoghurt — vanilla flavoured or plain
80 ml	cocoa powder
45 ml	cake flour

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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.

Preheat the oven to 150 °C. Grease a 20cm loose-bottom cake tin and dust with flour.

Crust: Mix the biscuit crumbs, sugar and margarine and press into the base and a little way up the sides of the cake tin.

Filling: Beat the eggs and sweetener. Add the melted chocolate and mix well.

Mix in the cottage cheese and yoghurt. Sift the cocoa powder and flour over the mixture and fold in.

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.

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.

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