A mouthwatering cheesecake that is also surprisingly nutritious, with no added sugar and plenty of fibre, minerals and essential fats. Serve with berries.
Serves 8-10.

For the base
100g (4oz) unsalted nuts and/or seeds
(hazelnuts, almonds, walnuts, Brazil nuts and sunflower seeds all work well)
100g (4oz) rough oat cakes
50g (2oz) coconut oil or butter
30g (just over 1oz) xylitol

For the filling
400g (14oz) dark chocolate, broken into chunks
375g (13oz) plain cottage cheese
300g (11oz) natural yoghurt
2 free-range egg yolks
4 free-range egg whites

1. Preheat the oven to 160C/325F/gas mark 3. Line a 20cm/8in loose-bottomed cake tin with baking paper.

2. Place the base ingredients in a food processor and whiz until the consistency of coarse breadcrumbs. Press firmly into the bottom of the lined cake tin using the underside of a metal tablespoon, so that it covers the base evenly. Bake for 10 minutes then set to one side to cool.

3. Meanwhile, melt the chocolate over a bain-marie (as right) or in the microwave. Set to one side while you prepare the rest of the filling.

4. Blend the cottage cheese, yoghurt and melted chocolate until smooth then quickly blend in the egg yolks.

5. Beat the egg whites until they form stiff peaks then gently fold them into the chocolate mixture until evenly blended. Pour into the cake tin and cook for around 1–1.5 hours, or until the top is just firm to the touch. Allow to cool on a wire rack then chill before serving.

You will notice that this recipe uses no cream or butter. Make the day before to set overnight. Serve it with fresh berries for added vitamin C and flavonoids. Serves 4.

180g (just over 6oz) good quality dark chocolate, broken into pieces.
(around 60% cocoa solids – if it is too dark it will overpower the flavour of the orange)
150ml (1/4 pt) freshly squeezed or pure (no added sugar) orange juice
(equivalent to the juice of 2 large oranges).
6 medium free-range eggs, separated.

1. Melt the chocolate over a bain-marie (half fill a saucepan with water and let simmer. Place the chocolate in a heat proof bowl on the saucepan, making sure the base of the bowl does not touch the water, and let the chocolate gently melt over the heat), or in a microwave.
2. Add the juice to the bowl and cook with the chocolate over a gentle heat until it forms a creamy consistency. This takes quite a long time and the mixture won’t get very thick, but it should be fairly gloopy and move slowly when running over the back of a spoon.
3. Remove from the heat and beat in the egg yolks (one at a time).
4. Beat the egg whites until they form stiff peaks then gently fold a spoonful into the chocolate mixture to loosen it, using a metal spoon so as not to knock out all of the air. Gently fold in the rest of the egg whites and carefully spoon the mousse into a large bowl and place immediately in the fridge to set.

Health note: Because this recipe contains raw egg, always choose organic or at the very least free-range eggs to reduce the likelihood of salmonella contamination, and do not serve to pregnant women, very young children, the elderly or infirm.