Chocolate Ricotta Cheesecake

Submitted by chef 998002

"Hershey Cookbook"

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 10 pieces
• Serves: 10

ingredients

• Graham Crust

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1⁄4 cup butter, melted

• Filling

• 3 cups part-skim ricotta cheese
• 1 cup sugar
• 4 eggs
• 1 cup whipping cream
• 1⁄2 cup hershey's cocoa
• 1⁄4 cup all-purpose flour
• 1 teaspoon vanilla

directions

1. heat oven to 350. prepare graham crust and set aside. in food processor place ricotta cheese sugar and eggs and process until smooth. Add remaining ingredients until smooth. Pour batter into crust. bake 1 hour and 15 minute remove. loosen cheesecake and cool. refrigerate several hours.

Reviews

[KLV2993]

This turned out okay but I had to read other recipes to get more detailed directions. The ricotta needs to be drained off. The flour and cocoa definitely need to be sifted because otherwise you'll get lumps. It should probably also be cooked in a water bath because my cheesecake ended up with huge cracks in it. The texture isn't great (if you don't sift the dry ingredients) but it still tasted good. I would drizzle it with melted chocolate to up the chocolate flavour.