Inside Jordans

Chocolate Cheesecake

Posted by Rachel Marston 03 Mar 2010 2:50pm

This recipe was sent in to us through Twitter from @SeriouslyKooky, if you have any recipes which use one of our cereals, or bars for that matter, and would like to see them in our recipe section please let us know.

Serves:    8
Prep time:    30 mins, plus setting time

125g plain dark chocolate, melted
3 tbsp cold water
15g powdered or 3 small sheets of gelatine
200g reduced fat soft cheese
2 eggs, separated
60g caster sugar
150ml sour cream
30g dark or white chocolate chips

Base:
125g Jordans muesli , Super Berry or Nut & Seed work well (don’t take fruit out!)
90g melted butter
30g soft light brown sugar

Decoration:
Flake or grated chocolate

9in/ 23cm cake tin with loose bottom or spring release tin

1.    Mix the base ingredients together and press over bottom of tin. Chill.
2.    If using gelatin leaves, soften in cold water for up to 10 minutes, then combine with the water and heat gently until dissolved, stirring constantly.
3.    For powdered gelatine, put water into bowl and add gelatine. Leave for 10 minutes to ‘sponge’ then stand bowl in pan of water and heat gently until dissolved.
4.    Beat the cheese until smooth then add egg yolks and sugar. Beat until blended.
5.    Stir in sour cream, melted chocolate and chocolate chips, and gelatine.
6.    Whisk egg whites until softly stiff. Fold carefully into chocolate mixture.
7.    Pour onto base, smooth the top and chill until set. Approx 4 hours or overnight.
8.    Loosen cake from side of tin with a knife then remove. Sprinkle over chocolate flake/grated chocolate.

This can be frozen for up to a month if wrapped in foil.