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Measuring cups and spoons
Jaffa Cheesecake base
45 gcocoa powder (unsweetened)unsweetened
2 tbspgranulated sweetener, of choiceor more to your taste
2orange sugar free jelly500ml/4 serve size
500gcream cheesefullfat, not spreadable
90% dark chocolateoptional to decorate
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Jaffa Cheesecake Base
Mix the melted butter, almond meal/flour, cocoa and sweetener together.
Press into a greased and lined dish. Press down firmly with the back of a spoon or the bottom of a glass. Place in the fridge to harden.
Pour the two orange sugar free jelly boxes/sachets into a pouring jug and add 500ml of boiling water. Stir to dissolve.
Cut the cream cheese into chunks and add to the boiling jelly mixture. Using a stick blender with the blade attachment, puree until smooth and lump free.
Pour the jelly and cream cheese mixture onto the prepared cheesecake base and place back into the refrigerator to set for a few hours.
Melt some dark 90% chocolate and drizzle over the top of the jaffa cheesecake.
You may substitute the orange flavoured sugar free jelly/Jello with the following. Use 3 tsp (12g) gelatine powder, 4 tbsp orange zest, 2 tbsp orange juice, 2 tsp orange essence/extract and additional sweetener to taste. Watch this video which shows you how I make my lemon cheesecake with similar ingredients.