ingredients
makes 6 slices
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)
method
1. Lightly grease a 20 cm (8 inch) loose-based tin.
2. Mix biscuits and carob powder.
3. Put margarine in a bowl; cook, uncovered, 100% (High) 45 seconds, to melt.
4. Stir into biscuit mixture.
5. Press evenly over tin base.
6. Beat the curd cheese with the sugar, egg yolks, peppermint essence to taste and yogurt.
7. Put 45 ml (3 tbsp) water into a small bowl; sprinkle over gelatine.
8. Cook, uncovered, 100% (High) 30-45 seconds and stir to dissolve gelatine.
9. Cool, then stir into cheese mixture.
10. Whisk the egg whites until stiff and fold lightly into the cheese mixture.
11. Spoon on to the biscuit base and chill for 3 - 4 hours, until set.
12. Carefully unmould the cheesecake from the tin and dust the top with carob powder before serving.
13. Garnish with fresh mint sprigs, if liked.
