Chocolate Swirl Cheesecake with Redcurrant Coulis

8 servings, ready in 1 hour and 10 minutes

This classic Chocolate Swirl Cheesecake with Redcurrant Coulis is a sweet and culinary wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Sugar Alternative, Granulated!

Serves: 8
Preparation time: 20 minutes
Cooking time: 45-50 minutes


Preheat the oven to 170°C.

Line the base of a 20cm (8 inch) spring-form tin with non-stick baking parchment and brush the tin with oil.

Mix together the biscuits and honey and press into the base of the 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. Stir in the SPLENDA® Granulated.

Pour ¾ of the mixture into a separate bowl. Add the lemon zest, stir to combine and pour into the tin. Set aside.

Warm the milk over a low heat, remove from the heat and stir in the cocoa until combined. Beat the cocoa mixture into the remaining cheese mixture. Pour into the centre of the plain cheese mixture and using a skewer or sharp knife swirl, making a figure of eight pattern until a marbled appearance is achieved.

Bake for 45-50 minutes until just golden and set. Cool slightly or chill before serving.

Redcurrant Coulis

Gently heat the redcurrants in a pan with 2 tablespoons of water for 5 minutes until the juices run.

Push through a sieve and stir in the SPLENDA® Granulated.

Serve warm or cold with the cheesecake.

Tip: you could replace Redcurrant Coulis with Cranberry Coulis (see method below)

Boil 300ml water with 50g dried cranberries and 1 tablespoon of SPLENDA® Granulated for 10 minutes.

Stir in 1 tablespoon of cassis before serving.



  • ½ tsp vegetable/sunflower oil, for greasing
  • 175g reduced fat digestive biscuits, crushed
  • 3 tbsp runny honey
  • 250g ricotta cheese
  • 200g low fat cream cheese
  • 2 eggs, beaten
  • 4 level tbsp SPLENDA® Granulated
  • Finely grated zest of 1 lemon
  • 3 level tbsp skimmed milk
  • 2 level tbsp cocoa powder
  • - - - - - - - - - - - - - -
  • For the Redcurrant Coulis
  • - - - - - - - - - - - - - -
  • 375g redcurrants
  • 6 level tbsp SPLENDA® Granulated
  • 2 tbsp water

Nutrition information

per serving
Energy 329kcal
Fat 21.90g
of which saturates 12.20g
Carbohydrate 26.8g
of which sugars 12.90g
Fibre 3.00g
Protein 7.90g
Salt 0.70g

Share this recipe