Reduced-Fat, Reduced-Sugar Chocolate Cheesecake

Slicing neatly through a cheesecake with a dessert fork and letting the creamy, moussey texture melt on my tongue is one of life's simple joys. (Perhaps that's an indication of my overwhelming addiction to food). I have tried to re-create this delight with less of the fat and sugar content.

I would love to pretend this recipe is low-fat and clean, but really it should probably be set aside for special occasions or borderline dangerous cheesecake cravings. In this case I baked the cheesecake for a competition, so I was happy to have it a little healthier than the café variety.

I tweaked this recipe from taste.com.au to my liking, re-creating it with my own tastes to instead become a decadent chocolate and hazelnut renedition.

Choc Ripple Biscuits, 250g

Low-fat butter of margarine, melted, 50g

Low-fat cream cheese, 250g

Low-fat cottage cheese, 250g

Chobani No-fat Plain Greek Yogurt, 250g

Eggs, whole, 3

Vitarium Sugar-Free Drinking Chocolate, 1 cup, or to taste

1/2 tsp vanilla extract

For starters, preheat your fan-forced oven to 140°C.

Next, combine biscuits and melted butter in food process. Process until combined in a delicious chocolate crumb.

Grease 20-cm springform cake tin and spread the biscuit crumb. Cook on 160C for 10 minutes. (I baked it at 140C in my inferior fan-forced oven).

Combine all other ingredients until smooth. Pour over biscuit base once cooked and cooled.

Baked for 35-40 minutes. Once ready,  turn off the oven and leave the cheesecake in there for an hour with the door slightly ajar.

Cool for 4 hours, or overnight, in fridge.

Serve with your favourite toppings. I recommend fresh berries, roasted hazelnuts and chocolate shavings.