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Chocolate Cheesecake

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  • 4:1 ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 30 minutes
  • COOK TIME: Chilling time: 60 minutes

This recipe makes 1 portion which contains:

Total Fat

Step 1

In a bowl, add the gelatine and cover with cold tap water for 5 minutes.

Step 2

In a separate bowl, add butter and the biscuit crumbs, and mix well.

Step 3

Place a tall 7cm diameter cutter on a plate, pour in the biscuit crumbs, and press firmly down into the base to create an even layer. Chill in the fridge for 20 minutes to set firmly.

Step 4

In a bowl, add K.Yo, double cream, cream cheese and Greek yoghurt, and mix well.

Step 5

Remove the gelatine sheet from the water and place on a microwave-safe plate, cook in the microwave on high for 5 seconds or until dissolved.

Step 6

Stir the gelatine into the K.Yo cheesecake mixture.

Step 7

Add the K.Yo cheesecake mixture into the cutter on top of the biscuit base, chill in the fridge for 40 minutes to set firmly.

Step 8

Remove the cutter and sprinkle grated chocolate over the top.

K.Yo™ and MCTprocal® are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.

  • 1g (1/2 leaf )Gelatine
  • 9g Butter, melted
  • 20g Ketogenic biscuit, crumbled (contains MCTprocal®, see recipe)
  • 50 g K.Yo™ Chocolate
  • 12g Double cream, whipped
  • 10g Cream cheese, full fat
  • 5g Greek yoghurt
  • 1g Dark chocolate, grated i.e. Lindt 90%