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Lemon Cheesecake with Chocolate and Ginger Sauce

A quick vegetarian dessert featuring a macaroon base topped with lemon ricotta and served with warm chocolate ginger sauce.

VegetarianQuickDessertChocolateNo-Bake

Estimated Nutrition

Per Serving Total
Calories 1820.5 kcals 1820.5 kcals
Carbohydrates 110.6 grams 110.6 grams
Fat 142.1 grams 142.1 grams
Protein 28.4 grams 28.4 grams
Cook Time
5 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
100
g
Macaroon
ready made, crumbled
1
tsp
Icing Sugar
50
g
Chocolate
Dairy
125
g
Ricotta
half a standard 250g tub
200
ml
Double Cream
Fruits
0.5
piece
Lemon
zest and juice
0.5
piece
Orange
sliced
NutsSeeds
1
bunch
Mint
fresh leaves for garnish
Vegetables
1
piece
Ginger
small piece of root, peeled and grated

Steps

  • Press the crushed macaroons into a 12.7 cm chef ring to form a base.
  • Mix the ricotta, lemon zest, lemon juice and icing sugar together.
  • Fill the chef ring with the lemon mixture and level the top.
  • Melt the cream and chocolate together in a small saucepan over low heat.
  • Stir the grated ginger into the melted chocolate sauce.
  • Remove the ring and serve the cheesecake with orange slices, sauce, and mint.