Diabetic-friendly chocolate cheesecake

By admin
23 January 2016

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 cake (12 slices) Preparation time: 25 minutes Cooking time: 2 hours 15 minutes

CRUST

  • 125 g (½ c) water biscuits or plain Provitas, crushed
  • 30 ml (2 T) sugar
  • 30 ml (2 T) margarine, melted

FILLING

  • 2 eggs
  • 125-160 ml (½-²/3 c) Sugalite or xylitol
  • 50 g dark chocolate, melted
  • 750 g low-fat smooth cottage cheese
  • 125 ml (½ c) vanilla or plain yoghurt
  • 80 ml (¹/3 c) cocoa powder
  • 45 ml (3 T) cake flour
  • extra cocoa powder for dusting and strawberries to decorate (optional)

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.

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