Lighter Chocolate Marble Cheesecake with Redcurrant Coulis

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A delicious lemon and chocolate baked cheesecake served with redcurrant coulis. Using SPLENDA to replace the added sugar means it’s lighter too.

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A few months ago I teamed up with SPLENDA to share their recipe for some delicious low sugar lemon cupcakes, and I’m really excited to be sharing another of their amazing recipes today – Chocolate Marble Cheesecake with Redcurrant Coulis. It is the perfect end to a festive feast (although it would actually be fantastic all year round).

There are many things I love about Christmas, and one of them is all the treats you can enjoy, I do run a food website after all 🙂 . However, it’s very easy to get a little bit carried away, so SPLENDA wants to challenge us all to embrace this season of treats but at the same time to try to eat healthily and reduce our sugar intake. SPENDA Granulated is a low calorie sweetener with just 2 calories per teaspoon (versus 20 calories for a teaspoon of granulated sugar). Even better, as it’s made with sucralose it can be heated up to 232ºC so it can easily be used as a replacement for sugar in many cakes and bakes, making it easy for you to make your festive bakes that bit lighter.

By simply switching added sugar for SPLENDA in this cheesecake recipe the amount of sugar has reduced by over 17g per serving. Making little changes like this over the festive season will soon add up.

But it’s not just about cheesecake, there’s plenty more baking inspiration over on the SPLENDA website including cocktails, trifle and mince pies.

6. Try not to burn the candle at both ends – Burning the festive candle at both ends, with parties during the week and weekend hosting duties, can also affect your waistline. Too little sleep can reduce the level of the appetite-controlling hormone leptin and increase the hormone ghrelin, telling the brain you need to eat – and not always the right healthy food choices.
7. Rethink your tea breaks – Cut cutting down on the ‘white stuff’ is a tall order, especially around Christmas. It appears in so many of the traditional festive favourites, that it’s near impossible to keep track of how much you’re eating.  An easy win is to rethink your tea breaks; instead of adding sugar to your tea, swap to a low-calorie sweetener, like SPLENDA®. If you drink four cups of tea a day with two teaspoons (8g) of sugar in each cup – that adds up to 128 kcals. Your sweet tea also tots up to nearly one 1kg bag of sugar over the 25 days of December and 3,200 kcals! You, and your Xmas shopping could be a whole lot lighter for a simple sweet swap!
8. Treat sweets as treats – The constant supply of treats from guests and salty savoury snacks at work can be too tempting to avoid. Keep healthier seasonal snacks, like clementines, to hand; a medium clementine has just 25 kcals and will provide you 31% of your daily needs for immune boosting vitamin C and 1g of gut healthy fibre.
9. Wise-up to the buffet – Faced with a buffet, resist the temptation to start filling your plate at one end of the table and continuing to add to it until you reach the other. Before you pick up the plate (and always take the smallest one!), pause for a moment and then prioritise healthy choices; smoked salmon, slices of lean ham and vegetable crudités. Now, step away.
10. Keep in mind portion size – Most of us are over-generous with serving sizes at Christmas and it’s a fact that the bigger your tableware, the more you’ll fill it. Research shows that simply downsizing from a 12 to 10-inch plate could help you eat roughly 22% fewer calories, and you’ll not feel like you are missing out.

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Lighter Chocolate Marble Cheesecake with Redcurrant Coulis

A delicious lemon and chocolate baked cheesecake served with redcurrant coulis. Using SPLENDA to replace the added sugar means it’s lighter too.

5 from 1 vote

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Active Time: 20 minutes

Total Time: 1 hour 5 minutes

Servings: 8 people

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INGREDIENTS

Metric – US Cups/Ounces

For the cheesecake

• ½ tsp sunflower oil - for greasing the tin
• 175 g reduced fat digestive biscuits
• 3 tbsp runny honey
• 250 g ricotta cheese
• 200 g low fat cream cheese
• 2 eggs
• 4 tbsp SPLENDA Granulated
• Zest of 1 lemon
• 3 tbsp skimmed milk
• 2 tbsp cocoa powder

For the recurrent coulis

• 375 g redcurrants
• 6 tbsp SPLENDA Granulated
• 2 tbsp water

INSTRUCTIONS

• Preheat your oven to 170ºC/150ºC fan.
• Line the base of a 20cm round spring-form or loose bottomed tin with baking parchment. Brush the tin lightly with oil.
• Crush the digestive biscuits (175g) either in a pestle and mortar, pulse them in a food processor, or put them into a plastic food bag and bash them with a rolling pin. Put the crushed biscuits and runny honey (3 tbsp) into a bowl and mix to combine. Press the biscuit mix firmly into the base of the cake tin and a little way on the sides (don’t go more than 1 inch up the sides of the tin to ensure that the base remains below the level of the filling). Chill until required.
• In a large bowl, lightly beat the eggs (2 eggs). Add the ricotta cheese (250g) and cream cheese (200g) and beat them together until smooth. Gently stir in the SPLENDA Granulated (4 tbsp).
• Finely grate the zest of 1 lemon. Pour ¾ of the mixture into a separate bowl and mix in the lemon zest. Pour this mixture into the cake tin and set aside.
• Warm the skimmed milk (3 tbsp) over a low heat. Once it’s warm, remove it from the heat and stir in the cocoa powder (2 tbsp) until fully combined. Beat the milk and cocoa powder into the remaining cheesecake mixture.
• Pour the cocoa cheesecake mixture into the centre of the lemon mixture in the cake tin. Use a skewer or sharp knife to make swirling movements in a figure of eight until the mixture has a marbled appearance.
• Bake for 45-50 minutes until just golden and set.
• While the cheesecake is cooking make the redcurrant coulis. Start by gently heating the redcurrants in a pan with 2 tbsp of water for about 5 minutes, or until the juices run. Push the redcurrants through a sieve and mix in the SPLENDA Granulated (6 tbsp).
• Once the cheesecake is cooked put it to one side to cool, or chill before serving.

NOTES

Nutritional Information was supplied by SPLENDA.

If you can’t get hold of any redcurrants to make the coulis you could also use cranberries to add a festive twist, or use fresh or frozen mixed berries. If you’re using mixed berries, I recommend adding some finely grated lemon zest to keep the sharpness you’d get from the redcurrants.

I’ve served my cheesecake with a selection of berries. Not only do these taste delicious with the cheesecake, they also turn it into a stunning centrepiece. Replicating this look is simple. All you need to do is to cut three strawberries in half and arrange them at equal distances around the edge of the cheesecake. Arrange the other berries around the strawberries to create a ring (I used blueberries, blackberries, raspberries and redcurrants). Finish by adding a few fresh mint leaf tips.

If you prefer you can pour the redcurrant coulis over the top of the cheesecake before serving. However, I think it’s a shame to cover up the lovely marble pattern so I served mine on the side.

Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

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NUTRITIONAL INFORMATION

Calories: 329kcal | Carbohydrates: 26.8g | Fat: 21.9g | Saturated Fat: 12.2g | Sodium: 280mg | Sugar: 12.9g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

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Course: Dessert