Recipe: Chef Michael Moore’s Baked Choc ‘n’ Nut Ricotta Cheesecakes

Today on Good Food Evan talks to Australian Celebrity Chef Michael Moore about his new cookbook Blood Sugar. Chef Moore was diagnosed with diabetes at age 35 and his new cookbook proves that a diagnosis doesn’t mean no more good eats. His recipe for Baked choc ‘n’ nut ricotta cheesecakes is below…

Baked choc ‘n’ nut ricotta cheesecakes

¼ cup slivered almonds

¼ cup chopped hazelnuts

½ cup almond meal

1 tablespoon melted butter

1 tablespoon agave syrup

1 egg white, lightly beaten

Filling

900g (2lb) low-fat ricotta cheese

½ cup non-fat natural yoghurt

60g (2oz) agave syrup

zest of 1 lemon

2 tablespoons cornflour

2 eggs, lightly beaten

1 cup very dark chocolate buttons

icing sugar and berries to serve

1 Preheat oven to 150°C (300°F/gas mark 2).

2 Process nuts in a food processor until they have the texture of breadcrumbs. Melt butter with agave syrup and pour into nut mix. Add egg white and mix well with a spoon.

3 Line the base of 6 greased 6-cm (2-inch) rings with greaseproof paper. Spoon in and bake the nutbase in oven for 15 minutes. Remove and allow to cool in the tins (see next page).

4 Beat ricotta in a bowl with electric beaters until smooth. Stir in yoghurt, agave syrup, lemon, cornflour and eggs. Beat until completely mixed.

5 Fold through chocolate buttons and pour into prepared tins. Bake for 20 minutes in a moderate oven at 180°C

(350°F/gas mark 4).

6 Remove from the oven and allow to cool. Remove from the tins and place onto serving platter.

7 Dust with a little icing sugar. Serve sliced with fresh berries.

Serves 6–8