Low Fat Chocolate Ripple Cheesecake

Low Fat Chocolate Ripple Cheesecake is a guilt free indulgence for anyone watching their weight. This also means that you can indulge in a modern version of chocolate ripple cake (remember that?).


750g fresh reduced fat ricotta cheese
15 Weight Watchers Butternut Cookies
1/4 cup boiling water
2 tblsp cocoa
125g Weight Watchers Cream Cheese
2/3 cup caster sugar
1 tsp vanilla extract
2 eggs
1 egg white
1/2 cup greek style yoghurt
2 tblsp cornflour


Place ricotta cheese in a sieve and let it sit over a bowl to drain. Cover and refrigerate for two hours.

Grease and line a 16 x 26cm slab pan with baking paper. Allow an overhang of 2cm at each end. Place cookies in a single layer over base of pan, break to fit where necessary. Combine cocoa and boiling water. Stir to a paste. Allow to cool for five minutes.

Using an electric mixer, beat ricotta, cream cheese, caster sugar and vanilla extract until smooth and creamy. Whisk eggs and egg white in a small bowl. Slowly add egg mixture to cheese mixture beating on low speed until well combined. Add yoghurt and cornflour and mix well. Divide the mixture evenly between two bowls.

Stir cocoa mixture into one half of the ricotta mixture. Spread half of the chocolate ricotta mixture over the biscuit base. Using two thirds of the plain ricotta mixture, drop heaped tablespoons over the top. Use a flat bladed knife to swirl mixtures together. Cover with the remainder of the chocolate ricotta mixture. Drop the remaining plain ricotta mixture over the top in heaped spoonfuls. Again swirl to create the ripple effect. Try not to play with it too much.

Tap base of pan on benchtop to even mixture out and remove any air bubbles.

Bake at 150 degrees celsius for 40 to 50 minutes. Centre may be still be a little bit wobbly. Turn oven off and leave cheesecake to cool with the door slightly ajar. When the cheesecake is completely cool, refrigerate for at least four hours.

Serve with fresh berries.

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