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.