Chocolate ripple cheesecake

Chocolate ripple cheesecake

Ingredients (serves 8)
750g fresh reduced-fat ricotta cheese
15 (130g) Weight Watchers butternut cookies
1/4 cup boiling water
2 tablespoons cocoa powder
125g Weight Watchers cream cheese
2/3 cup caster sugar
1 teaspoon vanilla extract
2 eggs
1 eggwhite
1/2 cup Greek-style yoghurt
2 tablespoons cornflour
fresh berries, to serve


Method
Preheat oven to 150°C. Place ricotta in a sieve over a bowl. Cover and refrigerate for 2 hours to drain excess moisture from cheese. Grease and line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper, allowing a 2cm overhang at both long ends.
Place cookies in a single layer in prepared pan to cover base, breaking to fit if necessary. Combine boiling water and cocoa in a bowl. Stir to form a smooth paste. Allow to cool for 5 minutes.
Using an electric mixer, beat ricotta, cream cheese, sugar and vanilla until smooth and creamy. Whisk eggs and eggwhite together in a small bowl. Add egg mixture slowly, beating on low speed until well combined. Add yoghurt and cornflour. Mix well. Divide ricotta mixture between 2 bowls.
Stir cocoa mixture into one half of ricotta mixture. Spread half the chocolatericotta mixture over cookie base. Using two-thirds of plain ricotta mixture, drop heaped tablespoons over top. Use a flat-bladed knife to swirl mixtures together. Cover with remaining chocolate-ricotta mixture. Dollop over remaining plain ricotta mixture. Swirl together to create rippled effect. Tap base of pan on workbench to settle and smooth the surface.
Bake for 45 to 50 minutes or until just set (centre will still be slightly wobbly). Turn off oven and open door. Allow cheesecake to cool completely in oven. Refrigerate for 4 hours. Lift from pan. Slice. Serve with berries.

Notes & tips
Note: Fresh reduced-fat ricotta is available in the deli section of your supermarket. Pre-packaged ricotta is not suitable. This cheesecake best enjoyed on day of making.

Source
Super Food Ideas
Recipe by Alison Roberts