Ingredients:

  • 8 oz Chocolate Digestive Biscuits (or Graham Crackers), finely crushed
  • 1 Tbsp Unsweetened Cocoa Powder (for crust)
  • 2 Tbsp Calorie-Free Granulated Sweetener (for crust)
  • 2 Tbsp Unsalted Butter, melted
  • 5 oz Fresh or Frozen Raspberries
  • 1 Tbsp Granulated Sugar or Sweetener (for swirl)
  • 1 tsp Lemon Juice
  • 1 tsp Cornflour (Corn Starch)
  • 32 oz Light Cream Cheese (or Neufchâtel), softened, room temperature
  • 1 cup Non-Fat Greek Yogurt (or Skyr), plain, room temperature
  • ¼ cup Unsweetened Cocoa Powder, sifted (for filling)
  • ¾ cup Calorie-Free Granulated Sweetener (for filling)
  • 1 tsp Vanilla Extract
  • 3 Large Eggs, room temperature

Instructions:

  1. Preheat oven to 160°C (325°F). Wrap the 9-inch springform pan completely in three layers of heavy-duty aluminum foil to prepare for the water bath.
  2. Make the Crust: Combine crushed biscuits, 1 Tbsp cocoa powder, 2 Tbsp sweetener, and melted butter. Press mixture firmly and evenly onto the bottom of the prepared pan. Bake for 8 minutes and allow to cool slightly.
  3. Make the Raspberry Swirl: Combine raspberries, 1 Tbsp sweetener, and lemon juice in a small saucepan. Bring to a simmer and cook for 5 minutes until soft.
  4. Thicken the Swirl: Whisk cornflour with 1 Tbsp cold water, then pour into the simmering raspberry mixture and stir until thickened (about 1 minute). Push the purée through a fine-mesh sieve to remove seeds and set aside to cool.
  5. Prepare Filling Base: Using a stand mixer with the paddle attachment on low speed, beat the softened cream cheese until perfectly smooth (about 3 minutes). Scrape down the bowl frequently.
  6. Add Dry & Wet Ingredients: Incorporate Greek yogurt, the remaining ¾ cup sweetener, ¼ cup cocoa powder, and vanilla extract. Beat only until just combined and smooth. Do not overmix.
  7. Incorporate Eggs: Add the eggs one at a time, mixing only on the lowest speed until the yolk disappears. Stop mixing immediately to avoid incorporating air.
  8. Assemble & Swirl: Pour the chocolate filling over the cooled crust. Drop dollops of the cooled raspberry purée over the filling. Gently swirl using a skewer or butter knife.
  9. Water Bath: Place the foil-wrapped pan inside a large roasting tin. Pour hot water into the roasting tin until it reaches halfway up the sides of the springform pan.
  10. Bake: Carefully transfer the tin to the oven. Bake for 55–65 minutes, or until the edges are set and the center has a slight wobble.
  11. Staged Cooling (1st Stage): Turn the oven off and prop the door open slightly. Leave the cheesecake inside the warm oven for 1 hour.
  12. Final Cooling: Remove the cheesecake from the water bath and foil. Cool completely on a wire rack at room temperature for 1–2 hours, then chill in the refrigerator for a minimum of 6 hours before slicing.