The ultimate chocolate cheesecake gets a makeover with this chocolatey slimmed-down version that tastes every bit as decadent as its classic counterpart.
Preparation Time 7:25
Servings 12
Ingredients
- 55g (1/3 cup) pistachio kernels
- 60g (1/3 cup) pepitas
- 70g (1/2 cup) pecans
- 2 teaspoons raw cacao
- 140g (about 6) pitted medjool dates
- Low-fat Greek yogurt, to serve (optional)
- Pomegranate seeds, to serve (optional)
- Filling
- 3 teaspoons gelatin powder
- 250g light cream cheese, at room temperature, chopped
- 500g plain quark yogurt
- 35g (1/3 cup) raw cacao, plus extra 1 teaspoon, to dust
- 60ml (1/4 cup) maple syrup, plus extra 1 tablespoon, to serve
- 2 teaspoons vanilla bean paste
Method
Step 1
Grease and line base of a 22cm spring form pan with baking paper. Place pistachios, pepitas and pecans in the bowl of a food processor and process until fine. Add cacao and dates, and process until finely chopped. Add 1-2 teaspoons water and process until the mixture just begins to stick together.Step 2
Transfer the mixture to the prepared pan and press into the base. Place in the freezer for 1 hour or until firm.Step 3
To make the filling, place 2 tablespoons water in a small heatproof bowl. Sprinkle over the gelatin. Place bowl in a larger bowl of hot water and stir gelatin mixture for 1 minute or until gelatin dissolves. Set aside to cool slightly. Clean and dry the food processor bowl. Add the cream cheese and quark, and process until smooth. Add the cacao, maple syrup and vanilla. Process until smooth. Scrape down the side and process again.Add the gelatin mixture and process to combine. Pour mixture into prepared pan. Smooth surface. Place the cheesecake in the fridge overnight or until firm.
