Main content

http://www.lifestylefood.com.au/recipes/8813/baked-mocha-ricotta-cake

LifeStyleFOOD.com.au

Baked Mocha Ricotta Cake

I love cheesecake, but don't want to have my days fat allocation in one slice, so I adapted a recipe and it satisfies my cheesecake cravings and is a lot lower in fat than a regular baked cheesecake.

Ingredients

Method

  • 1.

    Line a 20cm springform tin with foil.

  • 2.

    Process biscuits until they resemble breadcrumbs.

  • 3.

    Pour biscuit crumbs into the tin and spread out into the base of the tin with the back of a spoon.

  • 4.

    Process ricotta cheese, caster sugar & eggs until smooth.

  • 5.

    Add yogurt, grated chocolate, espresso coffee and vanilla extract. Process until combined.

  • 6.

    Gently pour mixture over the biscuit crumb base.

  • 7.

    Put cake tin into a bain marie (larger dish of boiling water)

  • 8.

    Bake in a moderate oven for approximately 40 minutes or until just set in the centre.

  • 9.

    Allow to cool.

  • 10.

    Serve chilled with a sprinkle of cocoa powder or extra grated chocolate.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Baked Mocha Ricotta Cake.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings