Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 04/01/2025. See terms.
Join now
Photo of Chocolate cheesecake by WW

Chocolate cheesecake

12
Points®
Total Time
3 hr 35 min
Prep
25 min
Cook
10 min
Serves
10
Difficulty
Moderate
This light-as-air cheesecake is deliciously romantic and will satisfy sweet cravings with the juicy strawberries and dark chocolate goodness.

Ingredients

Reduced-fat ricotta cheese

400 g

Fromage frais, vanilla bean

300 g

Chocolate wheaten biscuit

16 individual

Caster sugar

¼ cup(s), (55g)

Cocoa powder

1 tbs, sifted

Dark chocolate

90 g, melted

Gelatine

2 tsp

Egg white

2 medium

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 160°C. Lightly spray a 30cm x 20cm lamington tin with oil. Place the biscuits in a food processor and process until they resemble breadcrumbs. Press over base of prepared tin. Bake for 10 minutes. Set aside to cool.
  2. Process the ricotta, fromage frais, sugar and cocoa until smooth. Add the melted chocolate and combine. Transfer to a large bowl.
  3. Sprinkle gelatine over 1½ tablespoons of boiling water in a small heatproof jug. Stir with a fork until gelatine dissolves. Quickly stir gelatine into chocolate mixture.
  4. Using an electric mixer, beat egg whites into chocolate mixture, in two batches. Spread mixture over prepared base. Cover and place in the fridge for 3 hours to set. Top with strawberries to serve.

You might like

You might like