I adore tiramisu and so have been working on this lower fat cheesecake, trying to make this less calorific for anybody watching their waistline without compromising on taste. Can I call this low fat? Probably not low low fat but the fat content is a huge amount lower than an ordinary cheesecake

Ingredients
100g Lady Fingers (boudoir biscuits) 
35g lightest fat Lurpak butter 
165g lightest soft cream cheese 
250g low fat mascarpone 
150g Truvia icing sugar 
2 tsp vanilla bean paste or vanilla extract 
270ml low fat Elmlea double cream 270ml 
85g cocoa powder 
50g sweet Freedom Choc Pot Chocolate Spread 
1 tbsp espresso powder 
1 tbsp coffee liqueur 

Ingredients for the syrup  
Sweetener, you need the equivalent of 50g caster sugar, the exact amount will depend on what sweetener you are using so check the back of your packet for conversions - I used Truvia which weight wise is like for like 
4 tbsp coffee liqueur 
1 tbsp espresso powder 

Method
Line a deep 20cm springform round cake tin with baking paper. 

Melt the butter either in a saucepan or in the microwave.  Meanwhile blitz the biscuits into fine crumbs and mix through the melted butter until it is a uniform colour.  Tip the buttered crumbs into the lined cake tin and spread evenly while pushing down into the edges.  Put into the fridge to set while you finish off. 

Put the soft cheese, mascarpone, icing sugar and vanilla in a stand mixer until smooth - this will take under 20 seconds.  Then add the cream and briefly mix through to incorporate. 

Put a third of the mixture to a new bowl and put to one side.  

Sift the cocoa powder into the original mixing bowl and add the chocolate spread, coffee powder and liqueur. Very briefly mix to combine.  Spread the chocolate mix over the biscuit base and level off.  Now top with the vanilla layer very carefully, you want to keep the two layers separate.  Smooth the surface and then refrigerate. 

Meanwhile put all of the syrup ingredients into a pan and melt over a low heat for 20 minutes stirring from time to time.  You want the syrup to thicken a little. Put to one side to cool completely. 

When you are ready to eat, cover the top with the syrup. Sweetener 240 v 400