The ultimate chocolate cheesecake gets a makeover with this chocolatey slimmed-down version that tastes every bit as decadent as its classic counterpart.
1/3 cup Coles Pistachios
60g (1/3 cup) pepitas
70g (1/2 cup) pecans
2 tsp raw cacao
140g (about 6) pitted medjool dates
Low-fat Greek yoghurt, to serve (optional)
Pomegranate seeds, to serve (optional)
3 tsp gelatine powder
250g light cream cheese, at room temperature, chopped
500g plain quark yoghurt
35g (1/3 cup) raw cacao, plus extra 1 tsp, to dust
60ml (1/4 cup) maple syrup, plus extra 1 tbsp, to serve
2 tsp vanilla bean paste
Grease and line base of a 22cm springform pan with baking paper. Place pistachios, pepitas and pecans in the bowl of a food processor and process until fine. Add cacao and dates, and process until finely chopped. Add 1-2 teaspoons water and process until the mixture just begins to stick together.
Transfer the mixture to the prepared pan and press into the base. Place in the freezer for 1 hour or until firm.
To make the filling, place 2 tablespoons water in a small heatproof bowl. Sprinkle over the gelatine. Place bowl in a larger bowl of hot water and stir gelatine mixture for 1 minute or until gelatine dissolves. Set aside to cool slightly. Clean and dry the food processor bowl. Add the cream cheese and quark, and process until smooth. Add the cacao, maple syrup and vanilla. Process until smooth. Scrape down the side and process again.
Add the gelatine mixture and process to combine. Pour mixture into prepared pan. Smooth surface. Place the cheesecake in the fridge overnight or until firm.
Remove cheesecake from pan. Dust with the extra cacao. Drizzle over the extra maple syrup. Serve with the yoghurt and pomegranate, if using.