| Prep Time | 90 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup coconut flour
- 1/4 cup cacao/cocoa powder
- 1/4 cup maple syrup
- 2 tbsp boiling water
- 2 tbsp coconut oil melted
- 1 cup light cream cheese
- 1 cup reduced-fat ricotta cheese
- 5.5 oz dark chocolate 70%
Ingredients
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|
Instructions
- Line a deep 8 inch springform cake tin with baking paper.
- Combine coconut flour, cacao/cocoa powder, maple syrup, boiling water and coconut oil and mix thoroughly. Press into prepared tin and refrigerate until firm, around 30 minutes.
- Combine cream cheese and ricotta, and beat until smooth and creamy. Separate mixture into 2 bowls.
- Melt 2oz of the dark chocolate, add to one half of the cream cheese mixture and beat to combine. Spread over base.
- Melt another 3.5oz of dark chocolate, add to second half of the cream cheese mixture and beat to combine. Spread over top of cheesecake.
- Refrigerate until set, around an hour. Chop remaining dark chocolate and sprinkle over cheesecake to serve.
Recipe Notes
200 calories per serving