Clean Eating Orange Chocolate Ricotta Cheesecake

(no garnish)

From Clean Eating Magazine, May/June 2010

Serves: 16. Makes: 1 9-inch cake. Hands-on time: 45 minutes. Total Time: 1 hour, 45 minutes (plus 2 hours or overnight set)

Crust:

1/4 C Dutch-processed cocoa powder (or unsweetened cocoa powder)

1/2 C almond meal/flour (Mom grinded up almonds in my blender)

3/4 C rolled oats

1/4 C raw honey

Pinch of sea salt

Filling:

1 med naval orange, zested and juiced

1/4 C skim milk

1/4 C raw honey

3 Tb agar agar flakes (we had to go to the health food store for this)

3 oz dark chocolate (70% cocoa or greater), chopped (about 100 g or 1/2 C)

1 1/2 C extra-smooth low fat ricotta cheese

3/4 C low fat cream cheese, softened

Garnish (we didn't...)

3 Tb cocoa powder

8 slices naval orange

Equipment: 9 inch springform pan

1. Prepare crust: combine cocoas, almond meal, and oats in a food processor and pulse until combined and almost smooth. Add honey and salt and continue to pulse until combined. Press mixture evenly into the bottom of springform pan. Cover with plastic wrap and refrigerate for 1 hour. (Crust may be prepared ahead and kept, covered and refrigerated, for 24 hours).

2. Prepare filling: Add orange zest and juice, milk and honey to a small saucepan. Stir in agar agar and let rest for 15 minutes at room temperature. Bring to a boil over medium-high heat, stirring continuously. Reduce heat to low and continue to simmer and stir for about 3 to 5 minutes or until agar agar is dissolved. Set aside at room temperature.

3. Meanwhile, melt dark chocolate in medium-size bowl over a double boiler. Set aside.

4. In the bowl of a stand mixer the whisk attachment (or in a large mixing bowl, if using an electric hand mixer), whip together ricotta and cream cheeses until combined and fluffy. While mixer is running on medium speed, slowly pour in orange mixture until combined. Then slowly pour in warm, melted dark chocolate until combine.

5. Pour filling over crust in springform pan and smooth with a spatula until even. Cover with plastic wrap and refrigerate for a minimum of 2 hours or overnight until set. Cheesecake will keep, covered and refrigerated, for up to 2 days.

6. To serve, with a knife carefully loosen the cheesecake from the sides of the pan. Remove sides of springform pan. Over a bowl, pour remaining 3 Tb cocoas into a fine mesh strainer. Lightly dust entire top of cake so that no filling is visible. Fill a pitcher or bowl with warm water. With a sharp knife, slice cake into 16 wedges, dipping knife into water and carefully wiping it clean and dry with a towel after each slice. Garnish each piece of cheesecake with a slightly twisted orange slice, if desired.

Nutrients per serving: Calories: 166, Total Fat: 7 g, Sat Fat: 3.5 g, Carbs: 21 g, Fiber: 2 g, Sugars: 13 g, Protein: 6.5 g, Sodium: 114 mg, Cholesterol: 14 mg