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.

Vegetarian Quick Dessert Chocolate No-Bake

Estimated Nutrition

Calories

1820.5

kcal / serving

1820.5 kcal total

Carbs

110.6g

per serving

110.6 g total

Fat

142.1g

per serving

142.1 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Macaroon

ready made, crumbled

tsp

Icing Sugar

Chocolate

Dairy

125

Ricotta

half a standard 250g tub

200

Double Cream

Fruits

0.5

piece

Lemon

zest and juice

0.5

piece

Orange

sliced

NutsSeeds

bunch

Mint

fresh leaves for garnish

Vegetables

piece

Ginger

small piece of root, peeled and grated

Method

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.