Mocha Cheesecake

Ingredients

Serves 8

100g (4oz) white breadcrumbs
50g (2oz) low fat buttery flavoured spread
2 tbsp Hermesetas Granulated
1 tbsp cocoa powder

For the Filling
200g (7oz) light soft cheese
2 tsp instant coffee
300ml (½pt) milk
2 large eggs, separated
6 tbsp Hermesetas Granulated
15g (½oz) powdered gelatine
50g (2oz) plain chocolate, grated
Extra grated chocolate for decoration

Preparation

Melt the low fat spread in a frying pan, add the breadcrumbs and fry until light brown, stir in the Hermesetas Granulated and cocoa powder and spread over the base of a 20 cm (8 in) springform tin.

In a small bowl sprinkle the gelatine over 3 tbsp. cold water and leave to soak.

Heat the milk and coffee powder together. Beat the egg yolks and Hermesetas Granulated together then beat the milk into them.

Return the liquid to the pan and stirring all the time cook the custard over a low heat until thickened. Do not allow the mixture to boil or it could curdle.

Add the soaked gelatine and stir until dissolved. Leave the mixture to cool and start to set. Beat the cream cheese until smooth, gradually beat in the custard. Whisk the egg whites until stiff and fold into the mixture with the grated chocolate.

Pour the mixture into the tin, cover and leave the cheesecake overnight to set.

To serve, remove the tin, slip the cheesecake off the base onto a serving plate then sprinkle extra grated chocolate in the centre.

	kJ	kcal	Carbohydrates	Fat
	837	200	17.0 g	11.0 g