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Baked Choc 'n' Nut Ricotta Cheesecakes

A favourite dessert with delicious flavour from Michael Moore. Definitely one to serve your guests at your next dinner party!


  • Nut Base

  • ¼ cup chopped walnuts

  • ¼ cup slivered almonds

  • ¼ cup chopped hazelnuts

  • ½ cup almond meal

  • 1 tablespoon melted butter

  • 1 tablespoon agave syrup

  • 1 egg white, lightly beaten

  • Filling

  • 900g (2lb) low-fat ricotta cheese

  • ½ cup non-fat natural yoghurt

  • 60g (2oz) agave syrup

  • zest of 1 lemon

  • 2 tablespoons cornflour

  • 2 eggs, lightly beaten

  • 1 cup very dark chocolate buttons

  • Icing sugar and berries to serve


  • 1.

    Preheat oven to 150°C (300°F/gas mark 2).

  • 2.

    Process nuts in a food processor until they have the texture of breadcrumbs. Melt butter with agave syrup and pour into nut mix. Add egg white and mix well with a spoon.

  • 3.

    Line the base of 6 greased 6-cm (2-inch) rings with greaseproof paper. Spoon in and bake the nutbase in oven for 15 minutes. Remove and allow to cool in the tins (see next page).

  • 4.

    Beat ricotta in a bowl with electric beaters until smooth. Stir in yoghurt, agave syrup, lemon, cornflour and eggs. Beat until completely mixed.

  • 5.

    Fold through chocolate buttons and pour into prepared tins. Bake for 20 minutes in a moderate oven at 180°C (350°F/gas mark 4).

  • 6.

    Remove from the oven and allow to cool. Remove from the tins and place onto serving platter.

  • 7.

    Dust with a little icing sugar. Serve sliced with fresh berries.

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