Ricotta Chocolate Chip Cheesecake
I can’t believe it’s already mid-July. Seriously, where did this year go already? Well, now that the 9 days before Tisha B’av are here, MYV presents you with some great meatless recipes, including my Ricotta Chocolate Chip Cheesecake.
Truthfully, the 9 days always sneak up on me. Of course I know when the start of the 3 weeks (before Tisha B’av starts) but since I’m meatless all year round, I have to remind myself to meal prep a bit different during these 9 days to make sure I don’t accidentally prepare a deli sandwich for Ellie!
This dessert could not be easier. It’s basically the lazy man’s cheesecake. No water bath, no laundry list of ingredients and a really, really long wait time to chill in the fridge. Just a handful of ingredients that literally took me under 5 minutes to make and pop in the oven. I made a cheesecake for Shavuot and while it was absolutely delicious, I was reminded how long the process takes. And it’s so tempting to dig right in the second it comes out of the oven. But no, patience is a virtue. And a necessity in making cheesecake.
The ricotta cheese and a splash of lemon juice gives the cheesecake a nice creamy but tangy flavor – the perfect cheesecake copycat. Now, I used chocolate chips, but you could add in some fresh berries (perhaps from your summer garden or farmers market) or swirl in some peanut butter along with your chocolate chips for a decadent twist. And by all means, if you have some fresh berry compote in your fridge, you must spoon some on top. And while you’re at it, go crazy with some whipped cream! A cheesecake that takes this little time (and only 45 minutes in the oven) is truly special. And I’m guessing it might make an appearance in your dessert repertoire next Shavuot.
Have a safe and easy fast, friends!
- 1 16oz container Ricotta Cheese
- 2 Eggs (large)
- 1/4 cup Coconut Flour
- 1/2 cup Sweetener
- 1 tbsp. Lemon Juice
- 1/4 tsp. Vanilla or Maple extract
- 1/4 tsp. Kosher Salt
- 1/2 cup Chocolate Chips
Preheat oven to 350F
Line a non-stick 9-inch round or 8x8 inch square baking dish with parchment paper or non-stick spray
Mix all ingredients together in a medium-size bowl
Add the mixture to the baking pan and smooth out the top
Bake for 45 minutes
Let the cake cool completely before slicing
Serve with berry compote or whipped cream! Or BOTH!
Store leftovers in the fridge (HA, as if there will be leftovers)
Looking for some more recipes for the 9 meatless days before Tisha B’av? We’ve got you covered!