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Serves 8


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  • For the base:
  • 175g low-fat digestive biscuits
  • 50g white chocolate drops
  • 50g olive oil spread, melted
  • For the filling:
  • 4 eggs
  • 450g low-fat cream cheese
  • 1 vanilla pod, scraped
  • 200g white chocolate
  • 200g low-fat creme fraiche
  • 2 cans EQ8 Cranberry & Apple
  • 50g sugar
  • 1 leaf gelatine, soaked in water


    1. 1. Crush the biscuits and chocolate together, add the melted olive oil spread and press into a greased 23cm cake tin. Leave to chill.
    2. 2. In a bowl, beat the eggs and cream cheese until smooth, then add the vanilla. Melt the chocolate in a bowl over a pan of simmering water. When melted, stir in the creme fraiche.
    3. 3. Pour the chocolate mixture into the egg mixture and bring together, then pour over the biscuit base and bake for approximately 45 minutes at 160C/140C fan/gas mark 3, or until it is just firmer than a jelly. Remove from the oven, leave to cool and then refrigerate.
    4. 4. Pour two cans of EQ8 Cranberry & Apple into a saucepan. Add the sugar and heat, until the mixture has reduced by two-thirds. Stir in the leaf of soaked gelatine. Leave the mixture to cool, then pour over the set cheesecake. Decorate, serve and eat.

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