contributed by Franocropan

Because 'quark' is such an enjoyable word. Here, for the delectation of cheesecake followers and the annoyance of certain dissenters (who don't have to eat it, so shush) is the Quark Chocolate Cheesecake.

For the crust:-

• 60g amaretti biscuits
• 60g Grape nuts cereal
• 2 egg whites

To be honest I have never used the above, I just crush up some biscuits, but Sue's way.....preheat the oven to 180C/350F Gas 4

Put the dry ingredients into a blender or food processor and process to coarse crumbs.

Lightly beat the egg white and mix with the crumbs to thoroughly combine.

Lightly spray a 10 inch non stick flan tin with oil spray or lightly grease it. (Again, here I haven't got a tin, I use a pot one, makes it tricky to remove but what the hec). Scrape the mixture into the tin and spread it about and up the sides. Bake 7-10 mins then allow to cool. When cool loosen all around with a palette knife to facilitate later serving and set aside.

For the Chocolate Sauce:-

• 40g cocoa powder
• 85g caster sugar
• 8 tblsp skimmed milk powder
• 110ml cold water
• 1 tea vanilla extract

Sift tog. the cocoa, sugar and milk powder and put in a blender with the water and vanilla. Blend until well combined. You might need to stop and scrape the sides a few times. When it is perfectly smooth strain into a big bowl or jug and cover tightly with cling film.
Microwave on high for 1 min.( Very very carefully uncover, keep your lovely face well out of the way) and whisk. Re-cover and microwave 30 seconds, then whisk again. Re-cover and microwave again for 30 seconds for a last time and uncover and whisk well. Cool it with cling film on the surface of the sauce and refrigerate.

You need to make this in advance because it is part of the filling.

For the Filling:-

• Two 250g cartons of ricotta cheese (you can get lower fat ricotta)
• 200g carton of quark
• 15g high cocoa solids chocolate, melted and cooled slightly
• 1 quantity of chocolate sauce (see above)

Put the ricotta, quark, melted chocolate and sauce in a food processor and process very smooth and fluffy.

Spread and swirl the mixture into the crumb crust. Chill for several hours or overnight.