Light chocolate cheesecake recipe

71 ratings Rate
  • Serves 8
  • 25mins to prepare and 50mins to cook
  • 441 calories / serving
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Preheat the oven to fan 180°C. Line the base and sides of a 20cm spring form cake tin. Place the biscuits in a freezer bag and bash with a rolling pin, making sure to keep some larger chunks. Place a small saucepan over low heat and melt the butter with cocoa powder. In a bowl mix the crushed biscuits and butter mixture. Spread over the base of the of the cake tin.

Press down firmly to make sure you have a compact base. Place the cake tin in the oven for 15 mins on medium shelf while you make the topping. Melt 130g chocolate in bowl over a pan of simmering water making sure the base of the bowl is not touching the water. Once melted leave to cool.

In a large bowl mix the quark, cream cheese, eggs, cornflour, melted chocolate and sugar with electric beaters until well combined. The base should be ready by now, remove the tin from the oven and leave to cool. Turn the temperature of the oven down to 150 degrees. Pour the cheese and egg mixture on the cooled cake base and bake for 45-50 mins until its cooked but still slightly wobbly in the middle. Run a thin spatula around the edges and leave to cool.

Once cooled remove from the tin and place in fridge overnight. To serve grate the remaining 20g of chocolate on the top and serve with fresh strawberries

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  • Ingredients

  • 60g low fat digestive biscuits
  • 60g ginger nut biscuits
  • 30g cocoa powder
  • 1tbsp icing sugar
  • 50g butter, unsalted
  • 250g quark
  • 300g low fat cream cheese
  • 3 large eggs
  • 15g cornflour
  • 150g dark chocolate
  • 150g caster sugar
  • handful of fresh strawberries
  • Energy 1845kj 441kcal 22%
  • Fat 23g 33%
  • Saturates 13g 64%
  • Sugars 35g 38%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 45.2g Protein 14.1g Fibre 3.6g


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