Chocolate Cheesecake

Serves: 8 Cooking time: 1 HOURS
Chocolate Cheesecake

For the base:

  • 100g unsalted nuts and/or seeds Hazelnuts, almonds, walnuts, brazil nuts and sunflower seeds
  • 100g rough oatcakes
  • 50g coconut oil or butter
  • 30g Total Sweet Xylitol

For the filling:

  • 400g dark chocolate, broken into chunks
  • 375g plain cottage cheese
  • 300g natural yoghurt
  • 2 free range egg yolks
  • 4 free range egg whites

One of our favourites. Looks good, tastes amazing and will put you in everyone's good books!

Method:

  1. Preheat the oven to 160°C/325°F/gas mark 3. Line a 20cm (8in) loose-bottomed cake tin with baking paper.
  2. Place the ingredients for the base in a food processor and whizz until the consistency of coarse breadcrumbs (or alternatively, grind the nuts and oatcakes then transfer to a bowl. Stir in the oil or butter and Total Sweet.) Press firmly into the bottom of the lined cake tin using the underside of a metal tablespoon, so that it covers the base evenly. Bake for 10 minutes then set aside.
  3. Meanwhile, melt the chocolate over a bain-marie or in a microwave.
  4. Blend the cottage cheese, yoghurt and melted chocolate until smooth, then quickly blend in the egg yolks. Beat the egg whites until they form stiff peaks, then gently fold them into the chocolate mixture until evenly blended. Pour into the the cake tin and cook for about 1-1 ¼ hours, or until the top is just firm to the touch. Allow to cool on a wire rack, then chill.