Triple Chocolate Cheesecake
Servings
12
Servings
12
Ingredients
Base
  • ½ cup coconut flour
  • ¼ cup cacao powder
  • ¼ cup pure maple syrup
  • 2tbsp boiling water
  • 2tbsp olive oil or coconut oilmelted
Filling
  • 250g reduced-fat cream cheese
  • 250g reduced-fat ricotta
  • 150g dark chocolate
  • 10g dark chocolatechopped, to serve
Instructions
  1. Line a deep 20cm springform cake tin with baking paper.
  2. Combine all base ingredients and mix thoroughly. Press into prepared tin and refrigerate until firm.
  3. Combine cream cheese and ricotta, and beat until smooth and creamy. Separate mixture into 2 bowls.
  4. Melt 50g of the dark chocolate, add toone half of the cream cheese mixture and beat to combine. Spread over base.
  5. Melt remaining 100g of dark chocolate, add to second half of the cream cheese mixture and beat to combine. Spread over top of cheesecake.
  6. Refrigerate until set. Sprinkle with chopped chocolate to serve.
Recipe Notes

Calories per serve: 200

Nutrition info: Fat: 12.3g Saturated Fat: 7.6g Carbohydrate: 14.8g Protein: 6.1g Sugar: 9.9g Fibre: 2g

Print Recipe
Triple Chocolate Cheesecake
Course Desserts
Cuisine Chocolate
Servings
Ingredients
Base
  • ½ cup coconut flour
  • ¼ cup cacao powder
  • ¼ cup pure maple syrup
  • 2 tbsp boiling water
  • 2 tbsp olive oil or coconut oil melted
Filling
  • 250 g reduced-fat cream cheese
  • 250 g reduced-fat ricotta
  • 150 g dark chocolate
  • 10 g dark chocolate chopped, to serve
Course Desserts
Cuisine Chocolate
Servings
Ingredients
Base
  • ½ cup coconut flour
  • ¼ cup cacao powder
  • ¼ cup pure maple syrup
  • 2 tbsp boiling water
  • 2 tbsp olive oil or coconut oil melted
Filling
  • 250 g reduced-fat cream cheese
  • 250 g reduced-fat ricotta
  • 150 g dark chocolate
  • 10 g dark chocolate chopped, to serve
Instructions
  1. Line a deep 20cm springform cake tin with baking paper.
  2. Combine all base ingredients and mix thoroughly. Press into prepared tin and refrigerate until firm.
  3. Combine cream cheese and ricotta, and beat until smooth and creamy. Separate mixture into 2 bowls.
  4. Melt 50g of the dark chocolate, add toone half of the cream cheese mixture and beat to combine. Spread over base.
  5. Melt remaining 100g of dark chocolate, add to second half of the cream cheese mixture and beat to combine. Spread over top of cheesecake.
  6. Refrigerate until set. Sprinkle with chopped chocolate to serve.
Recipe Notes

Calories per serve: 200

Nutrition info: Fat: 12.3g Saturated Fat: 7.6g Carbohydrate: 14.8g Protein: 6.1g Sugar: 9.9g Fibre: 2g