Chocolate Cheesecake

The smooth, rich filling and the crunchy texture of the base makes this a delicious dessert that the whole family can enjoy. Add some berries and you can sit back and enjoy knowing that you are getting one of your 5 a-day along with your fibre intake and doing less damage to your waistline.



  • 500g Quark (low fat soft cheese)chocolate-cake
  • 240g All-Bran Golden Crunch
  • 120g Chocolate Philadelphia
  • 120g Low fat fruit yoghurt (strawberry/vanilla)
  • 8 tsp flora extra light
  • 4 tbsp Sweetener
  • Eggs


  1. Pre-heat oven to 240′c/220′c fan, Gas 4.
  2. Line a 20 cm loose base tin with baking paper.
  3. Blitz All-Bran crunch in a food processor.
  4. Melt the flora in a microwave for a few seconds and add to the All Bran, mix together.
  5. Transfer the mixture into the cake tin and press down. Set aside.
  6. Using an electric whisk, whisk together the cheese, choc philly, yoghurt, sweetener and eggs until you have a smooth runny mixture.
  7. Pour on top of the base, squash out any air bubbles and bake in the oven for 10 minutes.
  8. After the 10 minutes lower the oven temperature to 110′c/90′c fan, gas 1/4 and bake for a further 25 minutes. If using an electric oven leave the door slightly ajar for the first 3 minutes of the 25 minutes.
  9. After 25 minutes shake the tin and turn oven off. Leave the cheesecake in the oven, door closed for 2 hours.
  10. At the end of the 2 hours loosen the edges of the cake and
    put back in the oven to cool down for a further 1-1/2 hours.
  11. Remove from the oven cover with foil and refrigerate for 4 hours or overnight before serving.

Serves 8 – Contains 3 syns per slice.