Millionaire’s Cheesecake

1. Pre-heat the oven to 160ºC. Grease the base and sides of an 18 x 18 cm (7 x 7 inch) loose bottomed square cake tin with reduced fat spread. Line the base and sides of the tin with non-stick baking paper.

For the shortbread base

1. Place the butter, caster sugar and sweetener in a medium mixing bowl. Use an electric whisk or wooden spoon to mix together until creamy.

2. Sift the flour into the creamed mixture and stir with a wooden spoon until mixed. Gather together the mixture, squeezing with clean hands to form it into a ball of dough. Don't knead or over handle as this may cause the dough to toughen.

3. Place the dough and any crumbs in the base of the lined tin and use your knuckles and fingertips to gently press into a thin, even layer that completely covers the base. Prick all over with a fork and place in the preheated oven for 20 - 25 minutes until light golden all over. Remove from the oven and leave in the tin to cool completely.

For the toffee sauce layer

1. Place the toffees in a small saucepan and place over a very low heat, stirring for about 2 minutes until only just melted. Remove from the heat and stir until completely melted. Stir in the light double cream alternative until completely mixed.

2. Working quickly, pour the toffee sauce mixture over the cooled shortbread base in the tin and spread out evenly with the back of a dessertspoon. Leave to cool completely. The toffee sauce layer will be set firmly once cooled and will soften later to form an oozing sauce after the cheesecake layer is placed on top and chilled.

For the cheesecake layer

1. Place the yoghurt, cream cheese, sweetener, caramel flavouring and vanilla extract in a medium bowl. Stir with a wooden spoon until evenly mixed and smooth. Taste the mixture and decide if the caramel flavour is to your taste. If you would like a stronger caramel flavour, add another teaspoon of caramel flavouring until it suits you. Add the small pieces of toffee and the chocolate chips and stir in evenly.

2. Place the sheets of gelatine in a small flat dish. Add about 100 ml of cold water to cover the gelatine. Push down to submerge, making sure not the sheets are not sticking together. Leave to soak for 5 minutes until the gelatine is like jelly.

3. Remove the gelatine from the water and squeeze out the excess water with clean hands. Discard the soaking water. Place the squeezed gelatine in a cup and pour on 2 tbsp hot (but not boiling) water. Stir until dissolved, clear and free from lumps. You can place the cup in a bowl of hot water if you need a little more heat to dissolve the gelatine.

4. Add a couple of tablespoonfuls of the cheesecake mixture to the dissolved gelatine in the cup and stir until completely blended. Quickly pour into the bowl of remaining cheesecake mixture and stir until completely mixed.

5. Pour the cheesecake mixture on top of the toffee sauce layer on the shortbread base. Spread out evenly with the back of a dessertspoon. Place in the fridge for 4–5 hours or overnight until set.

6. Remove the cheesecake from the tin, still on the non-stick baking paper. Place on a flat surface and drizzle chocolate syrup over the top. Use a large, sharp, heavy knife to push down and cut into 16 pieces. Lift the cheesecake pieces away from the non-stick baking paper and place on a flat serving plate. Serve and enjoy!