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