Ingredients
Chocolate Biscuit
- 80 grams (2.82 ounces) whole grain flour
- 20 grams (0.71 ounces) cocoa powder
- 1 large egg
- 50 grams (1.76 ounces) applesauce
- 80 milliliters (1/3 cup) milk
- 40 grams (1.41 ounces) cane sugar
- 0.5 teaspoon baking soda
- 0.5 teaspoon vinegar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 200 grams (7.05 ounces) ricotta
- 200 grams (7.05 ounces) cream cheese
- 100 grams (3.53 ounces) applesauce
- 2 large eggs
- 50 grams (1.76 ounces) cane sugar
- 1 teaspoon vanilla extract
Equipment
- Baking Ring Mold
A ring mold with an 18cm (7.08 inch) diameter for the biscuit and a 16cm (6.30 inch) diameter for the cheesecake ensures perfect shape and structure.
- Mixing Bowls
Using different bowls for wet and dry ingredients helps in mixing thoroughly without lumps.
- Whisk
Helps blend ingredients smoothly, but remember not to over-whisk the cheesecake filling!
- Wire Rack
Essential for cooling the biscuit evenly and avoiding sogginess.
- Plastic Wrap & Foil
Plastic wrap helps in storing the biscuit overnight, while foil is vital for wrapping the bottom of the cheesecake to avoid leaks in the oven.
Instructions
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Servings
- Chocolate Drizzle Bliss - Enhance each slice with a generous drizzle of melted dark chocolate 🍫. It adds an extra layer of richness and makes the presentation stunning.
- Berry Beautiful - Garnish with fresh berries like strawberries, raspberries, or blueberries 🍓. The tartness of the berries pairs wonderfully with the rich cheesecake.
- Nutty Perfection - Sprinkle with toasted nuts, such as almonds or pecans 🌰, for a delightful crunch and an added flavor dimension.
- Whipped Cream Wonder - Serve with a dollop of homemade whipped cream, and sprinkle a bit of cocoa powder on top ☁️☕.
- Minty Fresh - Add a sprig of fresh mint alongside each slice for a burst of color and a hint of freshness 🌿.
Variations
Swap the whole grain flour with an equal amount of gluten-free all-purpose flour. Double-check all other ingredients and equipment for any gluten traces to ensure a completely gluten-free cheesecake.
Vegan Variation 🌱Replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water left to sit for 15 minutes). Use vegan cream cheese and ricotta substitutes, and swap the milk with any plant-based milk like almond or soy milk.
Faq
- How do I prevent my cheesecake from cracking?
To prevent cracks, avoid over-mixing your batter, bake at a low temperature, and let the cheesecake cool gradually to room temperature before refrigerating.
- Can I use regular flour instead of whole grain flour?
Yes, you can substitute whole grain flour with all-purpose flour in equal amounts for a lighter texture.
- What’s the best way to ensure my cheesecake is done without over-baking?
Bake until the center slightly jiggles when you gently shake the pan. The residual heat will finish cooking it, avoiding over-baking.
- How do I cut clean slices of cheesecake?
For clean slices, use a clean sharp knife, wiped with warm water between cuts, to avoid dragging crumbs and filling when slicing.
- Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing.
- Can I make this recipe in advance?
Absolutely! This cheesecake actually tastes better if left to sit in the fridge overnight, making it an excellent make-ahead dessert.