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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.
Line a 20cm springform tin with foil.
Process biscuits until they resemble breadcrumbs.
Pour biscuit crumbs into the tin and spread out into the base of the tin with the back of a spoon.
Process ricotta cheese, caster sugar & eggs until smooth.
Add yogurt, grated chocolate, espresso coffee and vanilla extract. Process until combined.
Gently pour mixture over the biscuit crumb base.
Put cake tin into a bain marie (larger dish of boiling water)
Bake in a moderate oven for approximately 40 minutes or until just set in the centre.
Allow to cool.
Serve chilled with a sprinkle of cocoa powder or extra grated chocolate.
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