4 oz (100 g) wholemeal digestive biscuits, crushed
1 tbsp (15 ml) carob powder
2 oz (50 g) polyunsaturated margarine
8 oz (225 g) curd cheese
2 tbsp (30 g) 1 oz light muscovado sugar
2 eggs, separated
5 - 7.5 ml (1 - 1 1/2 tsp) peppermint essence
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
1 tbsp (15 ml) powdered gelatine
carob powder, for dusting
fresh mint sprigs, to garnish (optional)
1 tbsp (15 ml) carob powder
2 oz (50 g) polyunsaturated margarine
8 oz (225 g) curd cheese
2 tbsp (30 g) 1 oz light muscovado sugar
2 eggs, separated
5 - 7.5 ml (1 - 1 1/2 tsp) peppermint essence
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
1 tbsp (15 ml) powdered gelatine
carob powder, for dusting
fresh mint sprigs, to garnish (optional)
method
1. Lightly grease a 20 cm (8 inch) loose based cake tin and set aside.
2. Mix the crushed biscuits with the carob powder.
3. Melt the margarine over a gentle heat and stir into the biscuit mixture.
4. Press evenly over the base of the tin. Set aside,
5. Beat the curd cheese with the sugar, egg yolks, peppermint essence to taste and yogurt.
6. Sprinkle the gelatine over 45 ml (3 tbsp) cold water in a heatproof bowl and leave to soak for 1 minute.
7. Place over a pan of gently boiling water and stir until the gelatine is dissolved.
8. Remove from the heat and leave to cool slightly, then add to the cheese mixture.
9. Whisk the egg whites until stiff and fold lightly into the cheese mixture.
10. Spoon on to the biscuit base and chill for 3 - 4 hours, until set.
11. Carefully unmould the cheesecake from the tin and dust the top with carob powder before serving.
12. Garnish with fresh mint sprigs, if liked.
2. Mix the crushed biscuits with the carob powder.
3. Melt the margarine over a gentle heat and stir into the biscuit mixture.
4. Press evenly over the base of the tin. Set aside,
5. Beat the curd cheese with the sugar, egg yolks, peppermint essence to taste and yogurt.
6. Sprinkle the gelatine over 45 ml (3 tbsp) cold water in a heatproof bowl and leave to soak for 1 minute.
7. Place over a pan of gently boiling water and stir until the gelatine is dissolved.
8. Remove from the heat and leave to cool slightly, then add to the cheese mixture.
9. Whisk the egg whites until stiff and fold lightly into the cheese mixture.
10. Spoon on to the biscuit base and chill for 3 - 4 hours, until set.
11. Carefully unmould the cheesecake from the tin and dust the top with carob powder before serving.
12. Garnish with fresh mint sprigs, if liked.
serving amount
makes 6 slices
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