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.


  • 1/2 x packet of plain chocolate biscuits

  • 500g slicing ricotta cheese

  • 1/3 cup caster sugar

  • 2 x whole eggs

  • 200g tub vanilla yogurt

  • 100g grated dark chocolate

  • 2 tablespoons liquid espresso coffee

  • 1 teaspoon vanilla extract


  • 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.

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