These mini ricotta cheesecakes are easy to throw together and quite decadent while still being somewhat healthy. I like the candied ginger in here- each piece is like a tasty little ginger jewel- but if you don't like ginger, you can try substituting chocolate chips (I think dark chocolate chips would be best)... —WinnieAb
ricotta cheese (use the freshesh one you can find)
plain whole milk yogurt, preferably organic
eggs, preferably organic and free-range
cocoa powder (I use fair-trade, organic cocoa powder)
organic cane sugar
honey (I used a dark wildflower honey)
candied/crystallized ginger, chopped into small pieces
In This Recipe
Preheat oven to 300 degrees F. In the bowl of a stand mixer, beat the ricotta cheese together with the yogurt. Add the eggs and cocoa powder and mix on low-medium speed until well blended.
Mix in the sugar and the honey, then add the crystallized ginger. Remove the bowl and mix by hand for a bit to make sure all the ingredients are well blended and the ginger pieces are incorporated throughout.
Pour chocolate mixture into ramekins: if using small ones, you should be able to make 6 desserts.
Place the ramekins on a sheet pan and place in the oven. Bake for about 1 hour, until the cheesecakes are set. These are great right out of the oven, or after they've chilled in the refrigerator.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.