12 reduced-fat digestive biscuits, finely crushed
50g Flora Light, melted
11.5g sachet Hartley’s Orange Sugar Free Jelly crystals
12g sachet powdered gelatine
3 x 175g pots Müllerlight Vanilla yogurt
300g plain quark
Finely grated zest of 1 orange
2 level tbsp sweetener
25g dark or milk chocolate, finely grated
1 Add the biscuits to the melted spread and stir well. Spoon into the base of a 20cm round, springform cake tin and press down with the back of the spoon to give a smooth base. Cover with cling film and place in the freezer.
2 Meanwhile, put the jelly crystals in a measuring jug. Add 200ml boiling water and the gelatine, and stir until dissolved. Allow to cool.
3 Using an electric hand whisk, beat the yogurts, quark, orange zest and sweetener together in a large bowl. Add the cooled jelly mixture and blend until smooth. Pour evenly over the biscuit base. Chill for 6-8 hours, or until set.
4 When ready to serve, run a palette knife around the edge of the cheesecake, carefully remove from the tin and transfer to a serving plate. To decorate, place a heart stencil on the top in the centre and scatter the chocolate over it. Remove the stencil and slice into 10 to serve.