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Chocolate Ricotta Cheesecake

Chocolate Ricotta Cheesecake recipe image
This Chocolate Ricotta Cheesecake offers a lighter, fluffier alternative to traditional dense cheesecakes. By using low-fat ricotta and vanilla yogurt, it achieves a delicate, mousse-like consistency while still delivering deep, satisfying chocolate flavor. The subtle sweetness of the graham cracker crust provides the perfect crunchy base for the creamy filling. It&# 226;ÂÂs an elegant yet approachable dessert that shines at dinner parties or weekend brunches. The addition of fresh strawberries and kiwi adds a bright, fruity contrast that cuts through the richness. Simple to prepare with common pantry staples, this recipe is a reliable favorite for chocolate lovers who prefer a less heavy dessert experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 98.6
Description
This Chocolate Ricotta Cheesecake offers a lighter, fluffier alternative to traditional dense cheesecakes. By using low-fat ricotta and vanilla yogurt, it achieves a delicate, mousse-like consistency while still delivering deep, satisfying chocolate flavor. The subtle sweetness of the graham cracker crust provides the perfect crunchy base for the creamy filling. It&# 226;ÂÂs an elegant yet approachable dessert that shines at dinner parties or weekend brunches. The addition of fresh strawberries and kiwi adds a bright, fruity contrast that cuts through the richness. Simple to prepare with common pantry staples, this recipe is a reliable favorite for chocolate lovers who prefer a less heavy dessert experience.
Ingredients
  • 1/3 cup Graham cracker crumbs
  • 3 1/2 cup Lowfat part-skim ricotta che
Directions
  1. 1
    Preheat the oven to 325ðF (165ðC).
  2. 2
    Sprinkle the graham cracker crumbs evenly over the bottom of a 9-inch springform pan to create a crust.
  3. 3
    Place the lowfat ricotta cheese in a food processor or large mixer bowl and process or beat until completely smooth.
  4. 4
    Add the yogurt cheese, egg whites, sugar, Hershey's cocoa, all-purpose flour, and vanilla extract to the ricotta mixture.
  5. 5
    Process or beat the ingredients just until well blended and combined; avoid overmixing to keep the texture light.
  6. 6
    Pour the chocolate ricotta mixture over the graham cracker crumbs in the prepared pan.
  7. 7
    Bake for 50 minutes, or until the edges are set but the center still has a slight jiggle.
  8. 8
    Turn off the oven and leave the door slightly ajar; let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  9. 9
    Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  10. 10
    Cover and chill in the refrigerator thoroughly, preferably overnight, before slicing.
  11. 11
    Garnish with sliced strawberries and kiwi fruit just before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 98.6kcal
% Daily Value *
Total Fat 7.0g11%
Saturated Fat 4.6g23%
Cholesterol 32.3mg11%
Sodium 109.4mg5%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.0g0%
Sugars 1.6g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, ricotta, cheesecake, dessert, baking, yogurt, graham cracker, strawberries, kiwi, light dessert, vegetarian, cocoa, springform pan, fluffy, chocolate cake, easy dessert, party food, make ahead, chilled dessert
Read it online: https://www.chefs-mate.com/recipe/chocolate-ricotta-cheesecake/