Free Recipe Chocolate Ricotta Cheesecake
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chocolate Ricotta Cheesecake Recipe
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
Chocolate Ricotta Cheesecake Preparation
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 . Posted to fatfree digest V97 #208 by Jacqueline <still@bconnex.net> on Sep 12, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Chocolate Ricotta Cheesecake?
If you know a better Chocolate Ricotta Cheesecake Recipe please comment below.