Chocolate Amaretti Cheesecake

Ingredients

• 80g plain low-fat digestive biscuits
• 40g light spread, melted
• 2 x 170g can light evaporated milk, chilled overnight
• 25g cocoa
• 1 vanilla pod
• 100g Silver Spoon caster sugar
• 4 leaves gelatine
• 225g virtually fat-free fromage frais
• 110g Quark low-fat cheese

• For the topping
• 8 Amaretti biscuits, crushed
• 2 tbsps caster sugar, to serve

Cooking Instructions

1. Lightly grease 8 large ramekins. Process the biscuits and low-fat spread in a food processor until reduced to a fine crumb. Press the biscuit mixture into the bottom of each ramekin and refrigerate until firm.
2. Using an electric mixer whisk the evaporated milk on high speed until thick and double in volume.
3. Split the vanilla pod lengthways using a sharp knife, scrape out the black seeds from the centre and add to a saucepan along with 15ml water and the cocoa, sugar and gelatine.
4. Whisk the hot syrup into the milk until fully combined. Carefully fold in the fraomgae frais and Quark until smooth and pour into each ramekin.
5. Refrigerate for 2-3 hours, ideally overnight until set. Just before serving, sprinkle over the Amaretti biscuits and decorate with a fresh cherry.

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