» Vegetarian Recipes » Chocolate and Strawberry Ricotta Cheesecake

Chocolate and Strawberry Ricotta Cheesecake

(Serves 6 females or 4 males)

Ingredients

Cheesecake mix

• 20 Oz fresh low fat ricotta cheese
• ½ - ¾ Cup of artificial sweetener e.g. Splenda – ensure it is suitable for cooking (use the higher quantity if you like a sweeter cheesecake) 
• 1 Egg (for binding)

Strawberry mix

• 40 Strawberries, halved
• 2 Tablespoons artificial sweetener e.g. Splenda – ensure it is suitable for cooking
• 1 ½ Tablespoons of lemon juice

Chocolate

• 6 Russel Stover milk chocolate miniatures, melted
• 1 Tablespoon of artificial sweetener e.g. Splenda – ensure it is suitable for baking
• 1 Tablespoon of boiling water
• 1 Tablespoon of cocoa powder

Base

• 1 Cup of Tony Ferguson Fiber
• 1 Tablespoon of cinnamon
• 2 Eggs
• 2 Tablespoons olive oil
• 1 Teaspoon of lemon zest
• 3 Tablespoons of lemon juice
• 4 Tablespoons artificial sweetener e.g. Splenda
• ½ - ¾ Cup of water
• Aluminium foil

Method

Pre-heat oven to 380°F.

Prepare strawberry mixture

1. Put a small saucer pan on low to medium heat, add the strawberries, lemon juice, artificial sweetener and water and combine well.
2. Cook for 3 – 4 minutes stirring a few times to prevent sticking.
3. Turn off the heat and allow to cool down.

Prepare base

1. In a medium bowl, add the fiber, cinnamon, artificial sweetener and lemon zest together and combine well.
2. In a separate bowl beat the eggs and add the olive oil, ½ cup of water and lemon juice and combine.
3. Gradually add egg mixture to the fiber mixture, stirring constantly to combine well. Alternatively you may use a blender.
4. Add additional water if required. Base should be firm but not crumbly.
5. Obtain a 8 inch round cake tin and line with the aluminium foil.
6. Evenly spread your base at the bottom of the tin.
7. Pre-bake in the oven for 5 minutes, then remove and set aside (optional).

Cheesecake mixture

1. In a large bowl, add the ricotta, egg and artificial sweetener, beat to combine.
2. Add half the cooled strawberry mix and stir to combine well. 
3. Once combined, evenly add the cheesecake mix to the pre-baked cheesecake base. 
4. Place a sheet of aluminium foil over the cheesecake (to prevent it burning) and place in the oven for 45 – 60 minutes.
5. Remove the cheesecake from the oven and allow it to cool in the tin until just warm.
6. While the cheesecake is cooling, put the chocolate in a small bowl and microwave for 30 seconds or until just melting. 
7. To the melting chocolate, add water, artificial sweetener and cocoa then combine well.
8. Add the chocolate evenly to the warm cheesecake, allow to cool and then place the cheesecake in the fridge for at least 2 hours.
9. Serve one slice with some of the remaining strawberries.

Each slice of cheesecake is your protein serve so have a big plate of vegetables such as a vegetable stir-fry, a salad or vegetable bake first and then have cheesecake for dessert.

Note

• Divide the cheesecake into 6 slices for a female serve (serves 6) or 4 slices for a male serve (serves 4).
• Each serve (slice) of cheesecake will replace one of your protein (meat or meat alternative) serves, one treat serve and one of your fruit serves.
• Although this is a tasty dessert option that you can have on the Tony Ferguson Weightloss Program, we do not recommend you having this more than twice per week.