Baked chocolate cheesecake
Melted butter, for greasing
70g (about 4) savoiardi (sponge finger biscuits), cut into 2mm dice
Cocoa powder, to dust
40g (1/3 cup) cocoa powder
60ml (1/4 cup) hot water
650g fresh reduced-fat ricotta
125g (3/4 cup) caster sugar
2 eggs, at room temperature
1 egg white, at room temperature
Preheat oven to 160°C. Brush a 22.5cm (base measurement) flan tin with removable base with the melted butter to lightly grease. Place the tin on a baking tray. Spread the savoiardi evenly over the base of the tin.
To make the filling, combine the cocoa and hot water in a large bowl and mix until smooth. Add the ricotta and sugar, and use electric beaters to whisk until well combined. Lightly whisk the eggs and egg white together. Add to the ricotta mixture in 3 batches, whisking after each batch until well combined.
Spoon the filling over the biscuits in greased tin, then use a spatula to spread evenly. Bake in preheated oven for 1 hour or until the centre of the cheesecake trembles slightly when the side of the tin is gently tapped. Turn the oven off, leaving the cheesecake in the oven to cool completely (this may take up to 6 hours).
To serve, dust the cheesecake very lightly with the cocoa and then cut into wedges.