Desserts and sweets
Chocolate ricotta cheesecake
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95 min
Serves 8 - 10
General
Ingredients
- 1 1/2 cup digestive chocolate biscuit crumbs 360 ml digestive chocolate biscuit crumbs
- 3 tbsp butter 44 ml butter
- 8 oz cream cheese (225 g; softened) 225 g cream cheese (225 g; softened)
- 15 oz ricotta cheese (425 g; drained) 425 g ricotta cheese (425 g; drained)
- 3 tbsp milk 44 ml milk
- 2 eggs 2 eggs
- 1/4 cup cocoa powder 60 ml cocoa powder
- 1 tbsp vanilla extract 15 ml vanilla extract
- 2 tbsp coffee liqueur 30 ml coffee liqueur
- 2 egg whites 2 egg whites
- 1/4 cup plus 2 Tbsp sugar 60 ml plus 2 Tbsp sugar
Method
Mix the biscuit crumbs and butter in a bowl until you get a smooth mixture. Press the mixture on the bottom of a 9 inch springform pan and chill.
Preheat oven to 275 degrees F (140 degrees C).
Beat the cream cheese and ricotta cheese in abowl with an electric mixer until smooth. Add the milk, eggs, cocoa powder, vanilla extract and coffee liqueur and continue beating until all ingredients are well blended.
In another bowl add the egg whites and beat on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until all the sugar has been added and stiff peaks form.
Fold the egg whites into the cheese mixture and empty into the cheesecake crust.
Bake for one hour, turn the oven off and leave the cheesecake in for 30 minutes more. Remove from the oven and chill for at least 6 hours.
Preheat oven to 275 degrees F (140 degrees C).
Beat the cream cheese and ricotta cheese in abowl with an electric mixer until smooth. Add the milk, eggs, cocoa powder, vanilla extract and coffee liqueur and continue beating until all ingredients are well blended.
In another bowl add the egg whites and beat on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until all the sugar has been added and stiff peaks form.
Fold the egg whites into the cheese mixture and empty into the cheesecake crust.
Bake for one hour, turn the oven off and leave the cheesecake in for 30 minutes more. Remove from the oven and chill for at least 6 hours.
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