This tempting chocolate cheesecake dessert has an extra special crunch to it, all thanks to its muesli base. A real treat for any chocoholic!



For the base:

150g (6oz) Jordans Muesli (Fruit & Nut or Nut & Seed work well)

100g (4oz) butter, melted

25g (1oz) soft light brown sugar


For the top:

3 small sheets of gelatine
 or 15g powdered gelatine

3 tablespoons cold water

200g (7oz) reduced fat soft cheese

2 eggs, separated

60g (2 ½oz) caster sugar

150ml (1/4 pint) fresh soured cream

125g (5oz) plain dark chocolate, melted

25g (1oz) dark or white chocolate chips

Chocolate flakes or curls, to decorate


Serves: 8-10

Prep time: 40 mins, plus chilling and setting



1. Mix together the ingredients for the base and press over the bottom of a 20cm (8 inch) loose-based cake tin. 
Chill for 30 minutes

2. If using gelatine leaves, soften them in cold water for up to 10 minutes, then lift them out and combine them with the 3 tablespoons of water and heat gently until dissolved, stirring constantly. For powdered gelatine, put the 3 tablespoons of water into a small heatproof bowl and add the gelatine. Leave for 10 minutes to ‘sponge’ then stand the bowl in a pan of water and heat gently until dissolved

3. Beat the cheese until smooth, then beat in the egg yolks and sugar. Stir in the soured cream, melted chocolate and chocolate chips, then the cooled gelatine, stirring to mix thoroughly

4. Whisk the egg whites in a scrupulously clean bowl until softly stiff. Fold them carefully into the chocolate mixture. Pour over the base, smooth the top and chill until set for about 4 hours, or overnight

5. Loosen the cheesecake from the sides of the tin with a knife, then carefully remove. Decorate with chocolate flake or chocolate curls, then serve


Recipe: Jordan’s


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