Mini Chocolate Ricotta Cheesecake

Name: Mini Chocolate Ricotta Cheesecake
Prep time: 2 min
Cook time: 50 min
Total time: 52 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 1/4 cups drained ricotta; 3/4 cup icing sugar; 1 large egg; 1 tsp orange zest; 2 tbsps cocoa powder

6 steps

Prep:2minCook:50min

This little wonder is a creamy, dense chocolate cheesecake with just a hint of orange.

Updated at: Sat, 24 Aug 2024 15:49:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories157.4 kcal (8%)

Total Fat6.7 g (10%)

Carbs20.3 g (8%)

Sugars15.3 g (17%)

Protein5.4 g (11%)

Sodium66.3 mg (3%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tbspscocoa powder

Instructions

Step 1

First place the ricotta in a cheesecloth lined sieve and refrigerate for a few hours to drain off any excess liquid.

Step 2

Line a 5" springform pan with parchment paper and preheat the oven to 350°F.

Step 3

Beat the ricotta in a mixer for 1-2 minutes, then beat in the egg. Sift the icing sugar and add it to the ricotta along with the zest and cocoa. This mixture will be quite thin.

Step 4

Pour into pan and bake at 350°F for 50-55 minutes until the edge is set and the center is still jiggly. The internal temperature should read 150°F.

Step 5

Cool completely then remove from pan. Dust with icing sugar before serving if desired.

Step 6

Makes 6 small servings

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