Tuesday, November 30, 2010

Italian Amaretto Chocolate Ricotta Cheesecake


Italian Ricotta Chocolate Cheesecake (pictured with chocolate whipped cream and chocolate shavings, a chocolate lovers delight!)


Using Chocolate Graham Crackers and butter, a perfect crust!

Crust
12 chocolate graham crackers
6 tablespoons melted butter


Exceptionally creamy with Ricotta Cheese in this one!
Filling:
1 8oz cream cheese
1 pound of Homemade Ricotta,  or store bought Whole Milk drained
4 tablespoons of heavy whipping cream
8 oz melted milk chocolate (melt in microwave for one minutes stir, if still not melted do in 30 second intervals)
1/2 cup of cocoa powder
2 tablespoons Amaretto
1 tablespoons pure vanilla extract
2 eggs
1/4 cup sugar

Pre-heat the oven to 350 degrees

Using a food processor, crush the crackers into fine crumbs
Slowly add the melted butter and pulse  a few more times.
Press the crumbs in the bottom of a 9 and 1/2 inch spring form pan.
Bake 8 to 10 minutes
Pre-heat the oven to 350 degrees


In a large mixing bowl, blend together the cream cheese, well drained ricotta, whipping cream, 8oz of melted milk chocolate, cocoa powder, Amaretto,  vanilla extract with a heavy duty beat till smooth and creamy looking, light milk chocolate in color and well blended, add in the eggs then sugar, about 3 to 4 more minutes.
Pour the mixture into  a parchment lined and lightly sprayed first with cooking oil spring form pan.

Bake for around 1 hour and 15 minutes.
Chill the cheesecake for at least 5 hours.
Remove from the pan. Serving suggestions: drizzle with hot fudge sauce ,chocolate shavings, a dollap of whipped cream or serve plain.
Post a Comment