Sweet & Balanced by Stacy

Creamy burnt Basque cheesecake made with ricotta and Philadelphia. Sugar-free, no crust, rich chocolate flavor. One pan, no stress.

This is the recipe that made me stop buying desserts. Ricotta, cream cheese, cocoa — blended together and baked until the top is beautifully burnt. It looks impressive, tastes even better, and has no added sugar.

Ingredients (18–20cm pan):
• 500g ricotta
• 200g Philadelphia light
• 2 eggs + 1 yolk
• 100ml 10% cream
• 40g cocoa powder
• 3 tbsp cornstarch
• Stevia + vanilla to taste

Instructions:

1. Preheat oven to 200°C / 400°F.
2. Blend all ingredients together until completely smooth.
3. Pour into a parchment-lined pan.
4. Bake at 200°C / 400°F for 15 minutes, then reduce to 150°C / 300°F for 45 minutes.
5. Leave in the oven with the door slightly open for 15–20 minutes.
6. Cool to room temperature, then refrigerate overnight.

Macros (full cake, 8 slices):
~1200 kcal · 80g protein · 72g fat · 56g carbs
Per slice:
~150 kcal · 10g protein · 9g fat · 7g carbs

Tried this recipe? Let me know in the comments how it turned out!