Ingredients

For the Base:

200g wholemeal flour
2 Tbsp honey
65g butter
1 tsp cinnamon   

For the Filling:

750g cream cheese
250g jar of sugar free strawberry jam
4 large eggs
284ml double cream
5 Tbsp cocoa
2 Tbsp milk
1 tsp cornflour

For the Topping:

284ml whipping cream
Sprinkling of cocoa

Method

1. Preheat oven to 180 deg C
2. Melt butter and honey in a small pan over a low heat
3. Place flour and cinnamon in a large bowl. Add the melted ingredients.
4. Grease an 18cm cake tin
5. Press base mixture in using the back of a metal spoon. Bake quickly for 10 minutes. 
6. Place milk, cocoa and jam in another small pan and melt over a low heat
7. Place cream cheese, eggs and double cream in a large bowl and mix with a hand blender
8. Pour in melted chocolate mixture and blend again
9. Sieve your cornflour and mix in
10. Pour liquid on to the cheesecake base and place in the middle of the oven
11. Bake for about 40 to 50 minutes until firm when pressed on top
12. It may still feel a little wobbly underneath but as long as it’s not runny, this is fine. Remove from the heat. 
13. Leave to cool, then take from tin
14. Whip cream and cover the top. Sprinkle on a little cocoa.
    
15. Chill in fridge before serving. 

Disclaimer
All recipes contained within this site are for general information purposes only. Please consult your doctor before trying any recipes. Please check ingredients before testing any recipes. Some recipes may contain sucrose, gluten, artificial sweeteners, carcinogenics, lactose and other allergens. All information is taken at YOUR OWN RISK.