Chocolate cheesecake for breakfast? Need you ask? Just bring it to me! [just kidding, 95% of the times, my breakfasts consists of plain yogurt (Balkan style) with flaxseed (seeds, not oil) and berries - strawberries today to be precise].
But this cheesecake turned out fantastic! Irresistible!
The recipe is not complicated either, and makes enough for extra helpings (although...). It all started because the tub of ricotta gave me the look each and every time I'd open the fridge door. I've been brainstorming on how to get rid of it for the past few days, until the creativity stroke me last night. Turned out well!
Recipe goes like this:
Preheat oven at 350F.
For the crust:
Melt 1/4 cup butter and pour it over a mixture of:
- 1 cup rolled oats
- 1/4 cup shredded unsweetened coconut
- 1/4 cup agave syrup
Using the back of a tablespoon, press the crust mixture evenly into the bottom of a 9-in round cake pan (lined with parchment paper and buttered - don't forget to butter the sides as well!)
For the filling:
- 1 tub ricotta cheese (475g)
- 1/2 cup agave syrup
- 1 large egg
- pure vanilla extract
Mix the above in a large bowl until just combined.
Add and stir in the mixture:
- 1 & 1/4 cup (unsweetened, organic) chocolate chips - melted
Pour the cheese mixture over the crust and bake for ~ 1 hour, until the sides start to pull away from the pan. Let cool completely before cutting ( ideally, refrigerate before cutting - but it's completely understandable if you can't find the patience to wait that long).