Chocolate Cheesecake

And now… the legendary chocolate cheesecake! Read on for my ‘throw it all together’ recipe (as my mum always says!) Please note that the described recipe is not measured out and so the syn value could be anything in the region of the actual recipe…!

I’ll post the official amounts for the actual Slimming World version in a few days time/when my mum sends them – the ‘official’ cake serves six and is 6 1/2 syns per serving.

Before you start, preheat the oven to approx. Gas Mark 5.

The Base

1) Take the biscuits and place in a plastic food/freezer bag.

2) Take a rolling pin and crush them into crumbs!

If you haven’t got a rolling pin, a mug will do quite nicely…

3) Melt the margarine in a pan, over a low heat. It’s really important to keep stirring and keep and eye on it at all times so it doesn’t burn. Margarine/butter burns pretty easily and it pretty yucky (unless the recipe actually calls for burnt butter!) and it only takes a minute or so, so it’s well worth standing over it.

4) As soon as the margarine has melted, take it off the heat and whack the biscuit crumbs in there.

5) Mix well, and then place into an oven-proof cake tin (a silicon one is perfect for this, but a good non-stick tin will do fine).

6) Place clingfilm/baking paper/tin foil/a food bag on top of the biscuit base, weigh down and place in the fridge whilst you put the topping together. Baking paper works best but is not essential.

As you can see, a clean food bag works fine. Any tins will do the job here.

The Filling

1) Place the Quark in a mixing bowl and beat until smooth.

2) Add the Muller Light and mix well.

3) In a separate bowl, beat two eggs.

4) Add the eggs to the Quark mixture and mix well.

Just keep mixing! At this stage, it looks very much like the cheese sauce did for the lasagne, right? So much so that I just realised I originally put in the photo from the lasagne!!!!!

5) Once thoroughly mixed, add the cocoa powder, sugar/sweetener and Options.

Wouldn’t recommend eating it at this stage, since it has raw eggs in it, but each to their own, right?

6) Mix until smooth.

7) Pour the chocolate mixture over the biscuit base and place in the oven for 30-40 minutes (keep an eye and if it looks like it’s going black around the edges…TAKE IT OUT!!!!!)


8) Once it comes out of the oven, let it cool for 10-15 minutes so it doesn’t melt your fridge and then refridgerate overnight (please note, this can be eaten straight from the oven, but it’s more like chocolate mush than chocolate cheesecake – still tasty but better if you can actually wait).


9) Before serving, top with fruit of your choice – personally I love raspberries on this cake, but I feel like most fruit would work well.

So, there are several ingredients you could vary slightly to change this cheesecake a little:

Biscuit base: could use a different biscuit like hobnobs or ginger biscuits. You could probably also crush up cereals to make the base, if you were really going for it! Obviously, you would need to experiment and keep in mind how this would vary the syn values.

Filling: could use different flavours of Muller Light (I think the chocolate orange one works really well in this cheesecake) or different flavours of Options (I think the white chocolate one would be really interesting to try).

Topping: Nothing is ever going to work better than raspberries for me, but any kind of berry (probably any kind of fruit) could be used. Could also try making a sauce for it, if syns/healthy eating isn’t an issue for you!


8 digestive biscuits

1 heaped tbsp margarine

11/2 tubs quark

3 heaped tbsp VLF fromage frais

2 tbsp cocoa powder

3 tbsp sugar

1 sachet options (any flavour you like!)

2 eggs


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