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


  • 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.


Step 1

Preheat your oven to 180°C (356°F). Ensure the oven is properly preheated; this helps the biscuit rise evenly.

Step 2

In a large bowl, mix together all the dry ingredients for the biscuit: whole grain flour, cocoa powder, cane sugar, and baking soda.

Step 3

In another bowl, whisk together the wet ingredients: egg, applesauce, milk, vinegar, and vanilla extract. Ensure your wet ingredients are at room temperature for better mixing.

Step 4

Combine the dry and wet mixtures well to form a smooth batter without any lumps.

Step 5

Pour the batter into an 18cm (7.08 inch) ring mold. Spread it evenly.

Step 6

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.

Step 7

Allow the biscuit to cool completely on a wire rack. Once cooled, wrap it in plastic wrap and refrigerate for several hours. Chilling the biscuit makes it easier to assemble the cheesecake.

Step 8

For the filling, ensure all ingredients are at room temperature. In a large bowl, mix together ricotta, cream cheese, applesauce, cane sugar, and vanilla extract until smooth.

Step 9

Add the eggs one at a time, stirring gently after each addition. Avoid over-mixing. Over-mixing can introduce too much air, affecting the cheesecake's texture.

Step 10

Using a 16cm (6.30 inch) ring, cut out the cooled biscuit. Trim if necessary to fit the mold perfectly.

Step 11

Place the trimmed biscuit upside down in the ring mold. Cover the bottom of the mold with foil and lightly grease the sides with butter. Greasing the sides helps prevent sticking.

Step 12

Pour the cheesecake filling over the biscuit base, spreading it evenly.

Step 13

Bake in an oven preheated to 120-130°C (248-266°F) for 1.5-2 hours. The center should still jiggle slightly when done.

Step 14

Let the cheesecake cool at room temperature, then refrigerate overnight. Chilling overnight helps the flavors to meld and the cheesecake to set properly.


Indulge in this delectable chocolate cheesecake with these serving ideas!
  • 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 🌿.


Gluten-Free Variation 🌾🚫

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.


  • 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.

Nutrition facts

Light vanilla cheesecake with ricotta & applesauce
Recipe Yield:8 servings
Calories:Approximately 250-300 calories per serving
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:8g
Total Carbohydrate:27g
Total Sugars:18g