Ingredients

The following ingredients have 4 Servings
  • 2.5ml (1⁄2 tsp) sunflower oil, for greasing
  • 175g (6oz) reduced fat digestive biscuits, crushed
  • 45ml (3 tbsp) runny honey
  • 250g (8oz)  ricotta cheese
  • 200g (7oz) low fat cream cheese
  • 2 eggs, beaten
  • 60ml (4 tbsp) SPLENDA® Granulated
  • 1 lemon, zested
  • 45ml (3 tbsp) skimmed milk
  • 30ml (2 tbsp) cocoa powder
  • 450g (1lb) cherries, washed and deseeded
  • 90ml (6 tbsp) SPLENDA® Granulated
  • 30ml (2 tbsp) water

Instruction

  • Start by preheating the oven to 170°C/340°F/gas mark 3 and lining the base of a 20cm (8 inch) springform tin with non-stick baking parchment, brush the tin lightly with oil. Next, combine the crushed biscuits and runny honey. Press firmly into the base of the cake tin and a little way up the sides. Chill until required.
  • In a large bowl beat together the ricotta cheese, cream cheese and eggs until smooth. Gently stir in the SPLENDA® Granulated.
  • Pour ¾ of the mixture into a separate bowl and add the lemon zest. Stir until combined and pour into the cake tin. Set this aside for now.
  • Warm the milk over a low heat, once warm remove from the heat and stir in the cocoa until combined. Beat the combined milk and cocoa into the remaining cheesecake mixture.
  • Next, pour the cocoa cheesecake mixture into the centre of the plain mixture in the cake tin and, using a skewer or sharp knife, make swirling movements in figure of eight patterns until the mixture has a marbled appearance.
  • Bake for 45-50 minutes until just golden and set. Put to one side to cool, or chill before serving.
  • Gently heat the cherries in a pan with the water, for about 5 minutes or until the juices run.
  • Push through a sieve and stir in the SPLENDA® Granulated.
  • Serve warm or cold, with the cheesecake.