Ingredients
250g sugar-free digestive biscuits
1250 unsalted butter, melted
Whipped cream and cocoa powder, to decorate
Filling
3 tsps powdered gelatin
1/3 cup water
250 block cream cheese, chopped, room temperature
1/3 cup Natvia
1 tsp vanilla extract
1 ½ cups buttermilk
¼ cup cocoa powder, sifted
Method
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Invert base of a 22cm springform pan (base measures 20cm). Grease base and side of pan, lining side with baking paper.
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Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and side of pan. Refrigerate for 30 minutes.
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To make filling, sprinkle gelatin over water in a small, heatproof jug. Sit jug in a pan of simmering water. Stir until gelatin is dissolved. Remove, Cool to room temperature.
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Beat cream cheese, Natvia and vanilla in a small bowl with an electric mixer until smooth. Add buttermilk and cocoa. Beat until combined. With motor operating, beat in gelatin mixture.
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Pour filling into biscuit crust. Refrigerate, covered overnight, or until set.
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Serve cheesecake decorated with whipped cream and sifted cocoa.
