Cioccolata Cheesecake
Cioccolata Cheesecake recipe
Yield
12 servingsPrep
60 minCook
90 minReady
150 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pound |
ricotta cheese
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
rum
|
*
|
| 1 | teaspoon |
chocolate flavoring
|
* |
| 3 | tablespoon |
cocoa powder
unsweetened |
|
| ¾ | cup |
sugar
|
|
| 1 ½ | teaspoon |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ricotta cheese
|
|
| 59 | ml |
heavy whipping cream
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
rum
|
*
|
| 5 | ml |
chocolate flavoring
|
* |
| 45 | ml |
cocoa powder
unsweetened |
|
| 177 | ml |
sugar
|
|
| 7.5 | ml |
powdered sugar
|
|
Directions
In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate flavoring, cocoa and sugar until very smooth and creamy.
Pour the mixutre into a well-buttered 9-inch springform pan and bake in a preheated 400℉ (200℃) oven for 30 minutes, then reduce the temperature to 325℉ (160℃) and continue to bake for another hour, or until golden brown.
Transfer to a wire rack and allow to cool completely.
When completely cooled, remove the sides of the springform pan and decorate the top of the cake with the confectioner's sugar.
Either refrigerate or serve immediately.
