Baked Choc Ripple Ricotta Chezcak |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Another cheesecake i made for Jeremy's birthday (he wanted two hehehe). And yeah like all my cheesecakes, is low-fat cause i use yoghurt cheese. ou can substitute cream cheese for a fat version : P Ingredients:
15 plain chocolate biscuits (not choc-coated, just crunchy chocolate cookies) |
1/4 cup boiling water |
3 tbsp cocoa powder |
750g fresh low-fat ricotta cheese (not pre-packaged) |
125g yoghurt cheese |
1/3 cup caster sugar |
1 tsp vanillla extract |
2 eggs |
1 egg white |
1/2 cup greek-style yoghurt |
2 tbsp cornflour |
2 tbsp chocolate topping/sauce |
Directions:
1. Preheat oven to 150 degrees celcuis. Line a 22 cm square slab tin.
2. Place cookies in bottom of tin, breaking to fit.
3. Combine boiling water and cocoa in a small bowl, leave to cool 5 minutes.
4. Place ricotta, yoghurt cheese, sugar and vanilla in a big bowl and beat with an electric mixer till smooth and creamy.
5. Whisk the eggs and egg white together in a small bowl, then add to the ricotta mixture, gradually, beating on low speed until well combined. Add the yoghurt and cornflour, mix well. Divide mixtre between 2 bowls.
6. Add the cocoa mixture to one of the bowls of the ricotta-mix.
7. Spread half the chocolate-ricotta mixture over the biscuit base, then spread 2/3 of the plain rocotta mixture over the top of that.
8. Pour over the rest of the choc-ricotta, then dollop on the remaining plain ricotta mix. Swirl together with a spoon and sorta smooth it a bit with a knife.
9. Drizzle the chocolate topping in horizontal lines accross the top of the cheesecake, then drag a skewer through the lines, like at right-angles, to create a pretty pattern.
10. Bake for 45-50 minutes, or until just set. (the centre will still be slightly wobbly). Switch the oven off and leave the cheesecake in there with the door open to cool for one hour.
11. Refrigerate for atleast 4 hours before serving.
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