Ricotta-Chocolate Cheesecake

Submitted by Zurie

"This is ridiculously easy and quite delicious -- I simply invented it because husband craved something sweet! This cheesecake does not sink in the middle or crack, but I do not guarantee results if substitutions are used. As I'm in South Africa, I over-explain somewhat because I don't know the precise US or other countries' equivalent ingredients ... Really worth a try, this one. You need a loose-bottomed cake tin, and if you're using a convection or fan oven, don't use a tin with a raised bottom as for best results the cake tin bottom must make contact with the oven tray or grid."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 10

ingredients

• Crust

• 396.89 g chocolate cookies (see directions, mine had a filling)
• 85.04 g butter, melted

• Filling

• 680.38 g ricotta cheese, well drained and dry. (If uncertain, drain overnight in a sieve)
• 99.22 g milk chocolate, high quality
• 236.59 ml sugar
• 9.85 ml vanilla
• 4.92 ml salt
• 4 jumbo eggs (see directions)
• 118.29 ml liqueur (cream liqueur such as Bailey's Irish Whiskey cream or any equivalent)

• Topping

• 99.22 g cream cheese
• 118.29 ml superfine sugar
• 4.92 ml vanilla

directions

1. Set oven at 180 deg C/350 deg F.
2. Spray a loose-bottomed cake tin with nonstick spray, or grease with butter.
3. For the crust, break the biscuits into a processor or blender. (I used a cocolate biscuit called Romany Creams, with a choc filling). Add the melted butter, and mix until fine and nicely greasy.
4. Scrape mixture into cake tin and pat flat with your fingers.
5. Break the chocolate into pieces and melt -- the microwave does a good job -- just use low heat. Use a chocolate with a high cocoa butter content.
6. Put all the ingredients for the filling in your processor in the order given, or use an electric cake mixer. (I preferred the processor, which is faster).
7. I used Amarula Cream, a S A product, as the liqueur, but use any equivalent creamed liqueur.
8. Do use the largest size eggs, called "jumbo" here. No need to beat first, just crack and add.
9. Process until mixture is very smooth, which is so quick in a processor.
10. With a rubber spatula, scrape out the mixture on top of the biscuit crust, and smooth the top.
11. Bake for 1 hour in the preheated oven, then switch off the oven, open the door slightly, and let cake cool to lukewarm in the oven. Then take out and cool on kitchen counter.
12. Some cakes normally sink slightly or crack: this one has an almost level top, which helps.
13. For the topping, whip the cream cheese, sugar and vanilla until smooth and well mixed, and spread over the top of the cake.
14. For serving you could sift plain bitter cocoa powder over the top. Serve in thin slivers: it is rich. The servings given has taken this fact into account. If you cut it in normal slices, the yield will be smaller.

Reviews

[TheKurgan]

I forgot to pick 5 stars when I sent in my review a minute ago!! 5 stars from me and my company!

 

[Chris Reynolds]

This went over well, but I thought the crust was too thick, so next time, I will halve the amount of chocolate cookies. The cheesecake had a good flavor, rather high in the liqueur taste, so be sure you use a liqueur that you like!