Chocolate Ricotta Cheesecake (No Sugar)

Chocolate Ricotta Cheesecake (No Sugar)

This Chocolate Ricotta Cheesecake is a rich, velvety, creamy indulgence. Baked in the oven, its easy to make in less than 1 hour from start to finish.

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Calories 227kcal

Author Kim

Equipment

Food Processor
Round 23 cm (9 inch) Springform Tin

Ingredients

Base

13 medium medjool dates seeds removed
2 cups walnuts packed tightly
2 tablespoons Unsweetened Cocoa Powder

Filling

1 block of Cream Cheese equiv to 1 cup or8 oz, room temp
1 cup Smooth Ricotta
1 cup Granulated Sweetener
½ cup Plain Greek Yoghurt
½ cup Unsweetened Cocoa Powder
3 medium eggs
⅓ cup Sugar Free Dark Chocolate melted
1 tablespoon vanilla extract
⅛ teaspoon salt

Instructions

Base

Blitz walnuts in food processor until they resemble a crumb
Add the pitted dates (seeds removed) and cocoa powder. Blitz until a moist crumb is formed
Line springform tin with baking paper, and pour in crumb mixture. Firmly press down to make the base. Dampen fingers with a little water if mixture is sticking to them.

Filling

Preheat oven to 180 degrees C, 350 degrees F
In a clean food processor, blitz together cream cheese, ricotta , yogurt, granulated sweetener, cocoa powder. Filling will be thick.
Add the eggs, salt, vanilla and melted chocolate. Blitz again until smooth and velvety.
Pour cheesecake filling onto base, making sure to pop any air bubbles.
Put cheesecake into oven and bake at to 180 degrees C, 350 degrees F for 30 minutes.
Remove cheesecake from oven and let it cool to room temperature whilst still in springform tin.
Cover tightly with foil and refrigerate overnight - still in springform tin. The next day, to remove from tin, use a clean knife to run around the edge of the tin before releasing the sides. Pull away bottom and gently remove paper from base. Store in an air tight container in the fridge for 3 days.
To Finish: Dust with a shaking of cocoa powder for an extra chocolate hit.
To Serve: Double Cream and raspberries

Notes

This recipe is best made a day ahead so that it has plenty of time to set in the fridge.
Cream Cheese/Ricotta/Yoghurt: Buy full fat if you can as it will make a different to the overall creaminess and thickness of the cheesecake
Medjool Dates: Be sure to remove the seeds before putting into the food processor. Alternatively you can also buy pitted dates with the seeds already removed. Buy medjool dates from the fresh fruit and vege section of your supermarket.
A note on regular dates: I would avoid using regular dates as they are not as sweet or moist as medjool dates. For this recipe, the dates act as a binder to hold the base together therefore the stickiness of the date is important.
Sweetener: I use Lakanto Monkfruit as the granulated sweetener. It measures just like sugar and has no weird aftertaste. Its available from the baking aisle of Woolworths and Coles and online. Any type of granulated sweetener that measures like sugar can be used in lieu of monkfruit. I recommend Natvia Stevia Baking Blend if you can’t find Monkfruit.
Chocolate: Sugar free chocolate bars are generally available from the health food aisle of major supermarkets. Alternatively if you can’t find sugar free chocolate, buy the darkest chocolate you can find eg: 70% or 80% Cocoa. Milk chocolate is OK, but dark chocolate gives this cheesecake a lovely richness.

Nutrition