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Category: |
Category: |
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Chocolate Graham Cracker and Biscoff Cookie Crust |
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Ingredients: |
Ingredients: 1 Cup Graham Cracker Crumbs
1 Cup Biscoff Cookie Crumbs
¼ Cup Sugar
8 Tbsp. (1 stick) Butter (melted)
½ Cup Unsweetened Cocoa Powder
¼ tsp Salt
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Directions: |
Directions:Preheat oven to 325º F. Crush Graham Crackers and Biscoff Cookies in a plastic bag with a rolling pin, or you may pulse them in a food processor until they are granulated.
Add Sugar, Salt, Cocoa Powder and mix well. Add butter and mix until the crust forms a malleable paste. Add crust to a greased springform pan by pressing it into the bottom and on the sides. Bake for 8 minutes and let cool completely before adding Cheesecake Filling |
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Chocolate Ricotta Cheesecake Filling |
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Ingredients: |
Ingredients: 3 Cups Whole Milk Ricotta Cheese (drained)
¾ Cups Sugar
3 Eggs (separated)
¼ Cup Heavy Whipping Cream
4 Oz Cream Cheese (softened at room temperature)
2 Tbsp. Sour Cream
½ Cup Unsweetened Cocoa Powder (or 8 Oz semi Sweet Chocolate chips)
6 Oz Semi Sweet Chocolate Chips (melted and cooled to near room temperature)
3 Tbsp. Flour
1 tsp. Vanilla
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Directions: |
Directions:Preheat oven to 350º F. In a food processor or with a stand mixer, blend the cream cheese, ricotta, and sugar until the mixture is very smooth. About 2 minutes for a food processor or 3-4 minutes with a stand mixer (note: a food processor will give a much smoother product.) Add the chocolate, cocoa powder, egg yolks, Cream, Sour Cream, Flour, and Vanilla to the Mixer/Food Processor and mix until well incorporated (about 1 minute more).Beat egg whites until they form medium to stiff peaks. Fold in egg whites until the color is consistent being careful not to crush the bubbles of the egg whites.
Add Filling to a greased springform cakepan and bake at 350º F for 45 minutes. The cheese cake should begin to separate from the sides of the pan. Shut off the heat then open the oven door and let cool naturally to room temperature. remove the cake from the pan and Refrigerate for 4-6 hours. |
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Chocolate Sour Cream Glaze |
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Ingredients: |
Ingredients: 6 Tbsp Unsweetened Cocoa Powder or 6 Oz Semi-Sweet Chocolate Chips
½ Cup Sour Cream
¾ Cups Sugar
4 Tbsp. Butter (Softened)
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Directions: |
Directions:In a medium saucepan, add the cocoa powder, sour cream, and sugar and whisk until smooth. Heat on a medium heat stirring constantly until the mixture becomes very smooth and the sugar melts. Add Butter and continue to stir. Remove from heat and allow to cool slightly before putting it on the cheesecake.
Pour it over the chilled cheesecake swirling the cake around to get an even coating on the top and sides. Work quickly because the cooled cake will make the glaze set up fast. Garnish with raspberries, strawberries, shaved chocolate, shaved almonds or topping of your choice. Serve chilled. |
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Number Of
Servings: |
Number Of
Servings:1 Cake (about 8 Servings) |
Preparation
Time: |
Preparation
Time:Many Hours |
Personal
Notes: |
Personal
Notes: I Hate Cheesecake. My family, on the other hand, loves cheesecake. This is an attempt to find common ground and make a cheesecake that all of us will love. Throughout my world travels, I have found that not all cheesecakes are created equal. American cheesecakes are made with cream cheese (yucky). Traditional cheesecakes are made from Ricotta Cheese. I do not like the aftertaste that cream cheese adds to the cake. I actually like ricotta based cheesecakes. This is my attempt. Enjoy...or not...
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This recipe for Tim's (I hate Cheesecake but I like this one) Ricotta Chocolate Cheesecake is from