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Toffee cheesecake. 8 syns for the whole thing

1 large egg, plus 1 large egg white

3 level tsp sweetener

6 light digestive biscuits, finely crushed

3 sheets leaf gelatine

3 x 175g pots Mllerlight Toffee yogurt

100g plain quark

Half level tsp cocoa powder, to decorate

1 Preheat your oven to 200C/fan 180C/gas 6. Line the base and sides of an 18cm round, loose-bottomed cake tin with baking paper.

2 Whisk the egg and egg white with 2 tsp of the sweetener in a large bowl until well combined, then add the crushed biscuits. Stir to combine well and spoon into the tin, pressing down firmly to make a smooth base. Bake for 20-25 minutes until firm, then allow to cool completely.

3 Meanwhile, soak the gelatine in a bowl of cold water for 10-12 minutes, or until softened. Pour 75ml boiling water into a bowl. Squeeze out the water from the softened gelatine and add the gelatine to the hot water. Stir to dissolve, then leave to cool.

4 Put the cooled gelatine mixture in a food processor with the yogurt, quark and remaining sweetener. Whizz until smooth, then pour over the cooled biscuit base. Freeze for 20 minutes, then cover and chill overnight, or until set.

5 Remove the cheesecake from the tin, peel off the paper and place on a serving plate. evenly dust over the cocoa powder and slice into 6.

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