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CHEF’S DIET CHOCOLATE CHEESECAKE

By Philip Andriano
Executive Chef, Chefs Diet
 
Ingredients
• 2 oz Graham Cracker Crumbs
• 2 oz Fructose
• 4 oz Soy Cream Cheese
• 4 oz Egg whites
• 24 oz Ricotta (Skim)
• 4 oz Chocolate Syrup

Optional:
• Coco Powder or
• Bitter Sweet Chocolate Shavings

• Eight 3 to 4 inch diameter Porcelain Ramekins
• Mixer
• Rubber Spatula
• Cake Pan or Deep Sheet Pan
• Mixing Bowl
• Toothpick
 

Method of Preparation
Spray ramekins with release spray and sprinkle with graham cracker crumbs

Allow to set in refrigerator until you complete batter (preferably up to an hour, if time permits)

In a bowl, cream fructose with soy cream cheese using mixer on low setting

Gradually add egg whites

Add ricotta, stir to combine mixture

Remove ramekins and spread cheese mixture over crust using spatula (place cheese mixture in center and smooth outward to avoid mixing with crumb crust)

Cut in chocolate syrup

Place ramekins in a cake pan, add water to cake pan covering 1/3 of the ramekin

Bake @ 325 degrees until golden, approximately 20 - 30 minutes (insert toothpick thru middle of cake until toothpick comes out dry)

Allow to cool on cookie rack and serve

If desired, before serving you may sprinkle with a bit of bitter sweet chocolate shavings or coco powder.