Tuesday, December 8, 2020

CHOCOLATE RICOTTA CHEESECAKE


 



CHOCOLATE RICOTTA CHEESECAKE







This chocolate ricotta cheesecake is low in fat and sugar, light and chewy and very easy to prepare. It's deliciously soft and creamy, full of flavor and ideal for easy entertaining.

Ingredients

Crust:

  • 1/8 teaspoon of salt
  • 2 tablespoons of granulated sugar
  • 1 cup tea cookie crumbs (or vanilla wafers or graham crackers)
  • 1/4 cup unsweetened cocoa powder
  • 4 tablespoons of butter, melted and slightly cooled

Filling:

  • 2 eggs
  • 1 cup of ricotta cheese
  • 1/2 cup sour cream
  • 1 teaspoon of vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 pkg. (8 oz.) Cream cheese, softened at room temperature
  • 3/4 - 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder

Chocolate icing:

  • 2 tablespoons of butter
  • 4 tbsp sour cream
  • 3 tablespoons of cocoa powder
  • 6 tablespoons of sugar

Decorate:

  • fresh raspberries
  • Or you can use toasted nuts, other berries, coconut flakes, or chocolate shavings

Instructions

First, preheat the oven to 325 degrees Fahrenheit.

Then, in a large ziplock bag, crush the tea cookies with a rolling pin to make 1 cup of cookie crumbs. You can also use vanilla wafers or graham crackers. You can also pulse the cookies in a food processor.

Add the sugar, melted butter, cocoa powder and salt to the ziplock bag, close and massage the bag with your hands to mix the ingredients. (You can also add all of these ingredients to the food processor and pulse several times.)

Press the breadcrumb mixture into the bottom of a 9-inch round springform pan. Bake the crust in a preheated oven for 8 minutes, then cool slightly. If you want your crust to rise on the sides of the cheesecake, make another 1/2 batch of the breadcrumb mixture.

Meanwhile, mix the softened cream cheese with the granulated sugar in a large bowl. If your cream cheese is soft enough and you're ready to use your arm muscles to good use, you can use a large wooden spoon, but you can most definitely use a stand mixer or a hand mixer. Blend until smooth.

Add the ricotta, sour cream, eggs and vanilla extract. At this point I like to switch to a whip.

Add the cocoa powder and the flour. Stir to combine. Pour the filling into the baking dish over the slightly cooled crust.

Bake in a preheated 325 degree Fahrenheit oven for about 40 minutes. Turn off the oven, open the oven door and allow the cheesecake to cool gradually until the oven is completely cool. Chill the cheesecake in the refrigerator overnight or for about 6 to 8 hours. Take the cheesecake out of the springform pan and transfer it to a serving plate or cake stand.

Prepare the chocolate icing.

Put the cocoa powder, sour cream and sugar in a small saucepan. Whisk everything together until smooth, still cold.

Cook over medium-low heat until boiling, simmer for a few minutes, until the sugar dissolves and the frosting dilutes to a syrupy consistency. Stir in the butter.

Pour the chocolate frosting on top of the cheesecake. Quickly tilt the cheesecake while rotating it to distribute it on top. Do this quickly, as the cheesecake is cold and the chocolate frosting will set quickly.

I also spread the frosting on the sides of the cake. Decorate with raspberries. I also use chopped, roasted nuts, chocolate shavings, chips, etc.

Bring the cheesecake to room temperature before serving.

Happy Cooking Time.