Kosher Chef's Diet Chocolate Cheesecake

Kosher Chef's Diet Chocolate Cheesecake

Prep Time


Cook Time

20 minutes



This recipe courtesy of Chef Phillip Andriano of Chef’s Diet®. It’s part of an all-day Father’s Day menu devoted to maintaining a balanced diet.

As with all Chef’s Diet meals, it contains a 40-30-30 balance, with 40% carbs, 30% protein and 30% fats.

Click here to check out the rest of the menu.


  • 2 ounces graham cracker crumbs
  • 2 ounces fructose
  • 4 ounces soy cream cheese
  • 4 ounces egg whites
  • 24 ounces ricotta, skim
  • 4 ounces chocolate syrup
  • Optional: Cocoa Powder or Bitter Sweet Chocolate Shavings


  • 1 Spray ramekins with release spray and sprinkle with graham cracker crumbs.
  • 2 Allow to set in refrigerator until you complete batter (preferably up to an hour, if time permits).
  • 3 In a bowl, cream fructose with soy cream cheese using mixer on low setting.
  • 4 Gradually add egg whites.
  • 5 Add ricotta, stir to combine mixture.
  • 6 Remove ramekins and spread cheese mixture over crust using spatula (place cheese mixture in center and smooth outward to avoid mixing with crumb crust).
  • 7 Cut in chocolate syrup*.
  • 8 Place ramekins in a cake pan, add water to cake pan covering 1/3 of the ramekin.
  • 9 Bake at 325°F until golden, approximately 20 - 30 minutes (insert toothpick thru middle of cake until toothpick comes out dry).
  • 10 Allow to cool on cookie rack and serve.
  • 11 If desired, before serving you may sprinkle with a bit of bitter sweet chocolate shavings or cocoa powder.
  • 12 *Hint: You may want to swirl in chocolate syrup. Easy way to do this would be to create a swirl of chocolate sauce over the cheese mixture and use a toothpick to cut back and forth until you have reached a desired design.


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