The best delicious Chocolate Ricotta Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Ricotta Cheesecake recipe today!
Hello my friends, this Chocolate Ricotta Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Ricotta Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Ricotta Cheesecake.
What Makes This Chocolate Ricotta Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Ricotta Cheesecake.
Ready to make this Chocolate Ricotta Cheesecake Recipe? Let’s do it!
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1 c Water
2 tb Agar flakes
1/2 lb Firm regular tofu; patted
-dry and crumbled
1 pk (10.5 oz.) firm silken tofu;
-patted dry and crumbled
2/3 c Maple syrup
1/3 c Unsweetened cocoa powder
1 1/2 ts Vanilla extract
1/4 ts Salt
1 Prepared cheesecake crust
Place the water and agar in a small saucepan, and bring to a boil, stirring
constantly. Reduce the heat, stirring often, and cook five minutes. Blend
the remaining ingredients in a blender or food processor for 1 – 2 minutes.
Pour the agar mixture into the blended mixture and process for two
additional minutes, until very smooth. Pour into the prepared crust.
Refrigerate 6 – 8 hours, or overnight.
Serving suggestions: Top with fresh berries, peach slices, or a fresh
compote.
Substitutions: In place of flaked agar – 2 T powdered agar
Optional additions: If you’re making your own crust, you can reserve 1/4
cup of the crumbs to sprinkle over the top of the cheesecake before it goes
in the oven.
Recipe adapted from “The Uncheese Cookbook”.
Yields
1 Servings
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