This is a print preview of "Chocolate Ricotta Cheesecake" recipe.

Chocolate Ricotta Cheesecake Recipe
by Global Cookbook

Chocolate Ricotta Cheesecake
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  Servings: 1

Ingredients

  • 1 c. Water
  • 2 Tbsp. Agar flakes
  • 1/2 lb Hard regular tofu, patted dry and crumbled
  • 1 pkt (10.5 ounce.) hard silken tofu, patted dry and crumbled
  • 2/3 c. Maple syrup
  • 1/3 c. Unsweetened cocoa pwdr
  • 1 1/2 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1 x Prepared cheesecake crust

Directions

  1. Place the water and agar in a small saucepan, and bring to a boil, stirring constantly. Reduce the heat, stirring often, and cook five min. Blend the remaining ingredients in a blender or possibly food processor for 1 - 2 min.
  2. Pour the agar mix into the blended mix and process for two additional min, till very smooth. Pour into the prepared crust.
  3. Chill 6 - 8 hrs, or possibly overnight.
  4. Serving suggestions: Top with fresh berries, peach slices, or possibly a fresh compote.
  5. Substitutions: In place of flaked agar - 2 Tablespoons powdered agar
  6. Optional additions: If you're making your own crust, you can reserve 1/4 c. of the crumbs to sprinkle over the top of the cheesecake before it goes in the oven.