500g reduced fat cream cheesebiccy’s
150g non fat Greek yoghurt
90g caster sugar
40g unsweetened cocoa powder
1 1/2 cups of fresh pitted cherries cut in half
(FAIRY TIP to stone them easily, push a straw into the stalk side and the stone will pop out the bottom.)
60g dark mini chocolate chips
200g digestive biscuits
Preheat oven to 140 degrees.
Pop a tray with a little water in it on the shelf below you will be cooking on. This will help to not dry the cheesecake out and should prevent too many cracks.
Grease and line a 20cm round springform tin.
Melt your butter and pop into a blender along with your biscuits and blitz to a crumb.
Press into the base of your tin.
Beat the cream cheese, yogurt and sugar in a bowl until smooth. Stir through the cocoa powder until completely combined.
Add in the eggs and beat again until smooth, for about 1 minute.
Add 3/4 of the cherries and one third of the chocolate chips, and gently fold them through.
Pour into prepared cake tin and top with the remaining chocolate chips and cherries, bake for 50 minutes until just set in the centre.
Turn your oven off and leave the cheesecake inside with the oven door slightly open to cool slowly for about 1 hour.
Once cooled, place on a wire rack to cool completely before covering and placing in the fridge overnight.
This can be made either with or without the biscuit base, it’s equally scrummy as a cheesecake on its own with no