Sunday, May 25, 2008

Core Chocolate and Berry Cheesecake

By request, I have Cored up a cheesecake! It's not as creamy as a regular cheesecake, because funnily enough there's no cream cheese in it. However, it is sweet with a nice smooth texture.

Serves: depends on how big a piece of cake you want!
At least 4 decent sized serves - I made it square, approx 12 x 12cm and 4cm high

Difficulty: Easy

Ingredients:

Cheese layer:
  • 1 sachet diet raspberry jelly (or try orange flavour for Jaffa fans)
  • 100 g Yoplait ForMe Vanilla (1/2 tub single serve tub)
  • 250g low fat Ricotta (I used Perfect Italiano Light)
  • 2 TB cocoa
  • 1 tsp vanilla essence
  • artificial sweetener, equivilant of 2TB sugar (if you like it sweet, double this)

Base Layer:

  • 2 cup Weeties
  • 1 1/2 tsp gelatin
  • 1 tsp vanilla essence
  • artificial sweetener, equivilant of 2TB sugar

OK, first thing to know - I moved house recently to co-hab with almost-hubby. 2 kitchens' worth of stuff into 1 kitchen meant many boxes haven't been opened. So I haven't found my cake tins, so I made this upside-down in a sandwich size lunch box so the rounded corners would be on the top. If you have a cake tin, then by all means, please do the conventional way with the base on the ummm....base :)

Second thing - this makes a very small cheesecake (a-h not fond of, so only made as much as I was happy to eat). You may wish to double it as this makes one about 12cm square and about 4cm high.

Method:

Cheese layer:
Mix jelly with 60ml boiling water with a stab mixer.
Add rest of ingredients and blend.
Pour into a plastic tub, or cake tin and fridge for a couple of hours

Base layer:
In a tall narrow container, use stab mixer to reduce Weeties to crumbs (big bowl = mess!)
In a bowl, mix gelatin with 1/3 cup boiling water, add vanilla and sweetener.
Stir in the Weeties crumbs.
Top the cheese layer with the crumbs layer and smooth down (hint - do this with wet fingertips!)
Fridge until base is set.
Loosen from container (I use a butter knife around edge, then flip onto a plate and tap base. I find it easier to get jelly stuff out of flexible plastic rather than the dip-in-hot-water method used with metal moulds/tins)

Optional - Garnish with some berries

Alternatives:
  • Jaffa
    Substitute orange jelly for raspberry jelly
  • Chocolate
    Substitute 2 tsp gelatine for raspberry jelly and increase cocoa
  • Mocha
    Substitute 2 tsp gelatine for raspberry jelly. Mix with a 60ml shot of espresso instead of water (or 2 tsp instant coffee in 60ml boiling water)
  • Berry
    Omit cocoa, mix through 1/4 cup of crushed/chopped berries.

Not on Core? The total for this whole recipe is 7.5

3 comments:

Anonymous said...

Core cheesecake? Woo hoo!

Anonymous said...

This is fantastic Dee!!! So simple to make and it is DELICIOUS!!! The hardest part was waiting for it to set so i could eat it!!! Yummmo!! You are a legend!!! :o)

JessieLou

Erin said...

this was yummoo! just made the cheese bit in cups for dessert - mocha version was fabulous! who would have thought something that tasted so rich and delicious actually isn't that bad for you :) LOVE IT!!!