Ingredients:

  • 1 1/2 cups (150 g) Low-Fat Chocolate Digestive Biscuits, finely crushed
  • 3 Tbsp (45 g) Unsalted Light Butter, melted
  • 1 Tbsp (8 g) Unsweetened Cocoa Powder, sifted (for crust)
  • 1 1/2 cups (180 g) Fresh or Frozen Raspberries
  • 2 Tbsp (25 g) Granulated Low-Cal Sweetener (for compote)
  • 1 tsp (5 mL) Fresh Lemon Juice
  • 1 tsp (3 g) Cornstarch (Maizena)
  • 3 x 8 oz blocks (680 g) Low-Fat Cream Cheese (Neufchâtel), softened to room temperature
  • 1/2 cup (120 g) Plain Greek Yogurt (0-2% fat), room temperature
  • 3/4 cup (150 g) Granulated Low-Cal Sweetener (for filling)
  • 3 Large Eggs, room temperature
  • 1 tsp (5 mL) Vanilla Extract
  • 1/4 cup (20 g) Unsweetened Dutch-Process Cocoa Powder (for filling), sifted

Instructions:

  1. Prep the Pan and Oven: Preheat oven to 160°C (325°F). Wrap the base and sides of the 9-inch springform pan tightly in two layers of heavy-duty aluminium foil to prepare for the water bath.
  2. Prepare the Water Bath: Boil a large kettle of water and set aside.
  3. Make the Raspberry Compote: In a small saucepan, combine raspberries, 2 Tbsp sweetener, and lemon juice. Simmer for 5 minutes until soft. Mix the cornstarch with 1 Tbsp cold water to form a slurry, and whisk into the simmering raspberries until slightly thickened (about 1 minute). Remove from heat and cool completely.
  4. Make the Crust: Combine crushed biscuits, melted butter, and 1 Tbsp cocoa powder. Press mixture firmly and evenly into the base of the prepared springform pan.
  5. Chill: Place the crust in the freezer for 15 minutes while preparing the filling.
  6. Create the Filling Base: Using a mixer on medium-low speed, beat the room-temperature cream cheese until completely smooth and lump-free (about 3 minutes). Scrape down the sides.
  7. Incorporate Wet Ingredients and Sweetener: Add the Greek yogurt, 3/4 cup sweetener, and vanilla extract. Beat until just combined. Avoid over-mixing.
  8. Add Eggs: Beat in the eggs one at a time, mixing only until the yellow streak disappears after each addition.
  9. Split and Flavour: Divide the filling base in half. Sift 1/4 cup cocoa powder into one half and gently fold until uniform brown. Keep the other half plain.
  10. Layer the Filling: Pour the chocolate filling over the chilled crust. Gently spread the plain filling over the top of the chocolate layer.
  11. Swirl the Compote: Drop spoonfuls of the cooled raspberry compote over the top of the cheesecake. Use a skewer or butter knife to gently create figure-eight patterns for a marble effect.
  12. Set up the Water Bath: Place the foil-wrapped pan inside the large roasting tin. Carefully place the roasting tin in the oven. Pour the boiling water into the tin, ensuring the water level comes halfway up the sides of the springform pan.
  13. Bake: Bake for 65–75 minutes at 160°C (325°F). The edges should look set, but the very centre should still wobble slightly.
  14. Cool Down (The Key Step): Turn the oven off. Prop the oven door open slightly and leave the cheesecake inside the cooling water bath for 1 hour. Do not remove prematurely.
  15. Final Chill: Remove the cheesecake from the water bath and peel away the foil. Let it cool completely to room temperature on a wire rack (about 2 hours). Cover and chill in the refrigerator for a minimum of 6 hours, or ideally overnight, before slicing.