Chocolate Swirl Cheesecake with Redcurrant Coulis

Chocolate Swirl Cheesecake with Redcurrant Coulis

  • Makes8 servings
  • Prep Time20 min
  • Cook Time50 min
  • Total Time1 hr 10 min
  • Calories329
  • Made withSplenda Granulated Sweetener


    • ½ teaspoon vegetable / sunflower oil, for greasing
    • 175 g / 6 oz reduced fat digestive biscuits, crushed
    • 3 tablespoons runny honey
    • 250 g / 9 oz ricotta cheese
    • 200 g / 7 oz low fat cream cheese
    • 2 eggs, beaten
    • Finely grated zest of 1 lemon
    • 3 level tablespoons skimmed milk
    • 2 level tablespoons cocoa powder
    • 4 level tablespoons SPLENDA® Granulated

    For the Redcurrant Coulis

    • 375 g / 13 oz redcurrants
    • 2 tablespoons water
    • 6 level tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy329 kcal421.79%
    • Total Fat21.90 g28.08%
    • of which saturates12.20 g4.44%
    • Total Carbohydrate26.80 g9.75%
    • of which sugars12.90 g4.69%
    • Fibre3.00 g10.71%
    • Protein7.90 g15.8%
    • Salt0.70 g0.25%



    Preheat the oven to 170°C / 160°C Fan / Gas Mark 3.


    Line the base of a 20 cm / 8 in 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 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 tablespoon water for 5 minutes until the juices run.


    Push through a sieve and stir in Splenda Granulated.


    Serve warm or cold with the cheesecake.

    You could replace Redcurrant Coulis with Cranberry Coulis (see method below)

    • Boil 300 ml water with 50 g dried cranberries and 1 tablespoon of Splenda Granulated for 10 minutes.
    • Stir in 1 tablespoon of cassis before serving.

    Made with

    Splenda Granulated Sweetener

    Recipes You May Also Like