Chocolate-orange cheesecake Recipe

Instructions:

1.  Spray a deep, non-stick, 20cm loose-bottomed tin with a little low- calorie cooking spray. Line the base
   with baking paper. Put the biscuits in a plastic food bag and bash with a rolling pin to make fine crumbs.
2.  Put the spread in a small, non-stick saucepan and place over a low heat until melted, then stir in the crumbs. Spoon into the tin and, using the back of the spoon, press down to cover the base evenly.
3. Chill for 30 minutes.
4.  Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes, or until softened.
5. Remove the gelatine, squeeze out any excess water, then put the gelatine in a small saucepan with the orange juice and set aside. Put the soft cheese, quark, cocoa powder and sweetener in a large mixing bowl, and beat until smooth using an electric hand mixer.
6.  Gently heat the gelatine mixture over a low heat for 2-3 minutes, stirring frequently, until dissolved.
7. Add to the cheese mixture and mix well. Spoon over the biscuit base and smooth the top. Chill for 3-4 hours.
8.  Remove the cheesecake from the tin, discard the baking paper and place on a plate. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water (or microwave on medium for 30 seconds, stir and repeat until melted).
9. Top the cheesecake with the orange segments and evenly dust with the extra cocoa powder. Evenly drizzle over the melted chocolate. Cut into 10 equal slices to serve.

Tips:

1. For a richer flavor, use full-fat cream cheese and quark.
2. To make the cheesecake even lower-calorie, use a sugar-free sweetener.
3. For a more intense chocolate flavor, use dark chocolate with a higher cocoa content.
4. To make the cheesecake ahead of time, prepare it as directed and chill overnight.
5. Would you like any specific questions answered about the recipe, such as substitutions or cooking techniques?