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chocolate swirl cheesecake-6
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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.
Course Dessert
Prep Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 329kcal

Ingredients

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.

Nutrition

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