This baked cheesecake is properly decadent without being too rich. The chocolate almond crust and creamy filling infused with sweet vanilla make for a heavenly combination. Add a few raspberries on top for colour and sharpness and this dessert becomes a real show-stopper. Don't forget to tell your guests it's low fat so they'll know to indulge in twice as much.
Crust: Mix 1/2 cup granulated sugar • 2 tbs veggie or nut oil • 1 tsp vanilla • 2/3 cup almond meal • 3 tbs raw cocoa powder • 1 egg • push mixture into a parchment lined spring-form pan and bake at 350F for about 15 minutes until the crust crisps a little • I skipped the pre-baking step when I made this cake, so although the base tasted incredible, it remained a little too viscous when what I was going for was crunch.
Filling: In a food processor wizz together 2/3 cup sugar • 1 tbs flour (leave out if you are going GF) • 1/4 cup light cream cheese • 1 egg • 2/3 cup light ricotta cheese • 2 tbs low fat sour cream • 1 tsp vanilla • Pour over crust and bake at 350F for 20-25 min until edges are set but centre still jiggles • Leave to cool and serve with fresh raspberries, or a raspberry coulis.