RICOTTA-CHOCOLATE CHEESECAKE
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.
Provided by Zurie
Categories Cheesecake
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven at 180 deg C/350 deg F.
- Spray a loose-bottomed cake tin with nonstick spray, or grease with butter.
- 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.
- Scrape mixture into cake tin and pat flat with your fingers.
- 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.
- 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).
- I used Amarula Cream, a S A product, as the liqueur, but use any equivalent creamed liqueur.
- Do use the largest size eggs, called "jumbo" here. No need to beat first, just crack and add.
- Process until mixture is very smooth, which is so quick in a processor.
- With a rubber spatula, scrape out the mixture on top of the biscuit crust, and smooth the top.
- 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.
- Some cakes normally sink slightly or crack: this one has an almost level top, which helps.
- For the topping, whip the cream cheese, sugar and vanilla until smooth and well mixed, and spread over the top of the cake.
- 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.
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Rena H
h.rena@gmail.comThis cheesecake is definitely a keeper!
MdAlif Islam
im48@gmail.comThis cheesecake was so good, I ate two pieces!
mia andrews
m74@gmail.comI can't wait to make this cheesecake again!
Idajane Reed
ri@hotmail.comThis cheesecake is perfect for a special occasion.
Nkosana Prince Mkalipi
m_n79@yahoo.comI would recommend this recipe to anyone who loves chocolate cheesecake.
sylvester john annan
s-a@gmail.comOverall, this cheesecake was a good recipe. It was easy to make and the flavor was good. I would definitely make it again.
sumaira nazeer
sumairanazeer@gmail.comThis cheesecake was a bit too sweet for my taste, but it was still good.
Brenda Kaddatz
kaddatz_b2@hotmail.frThe crust was a bit too crumbly, but the filling was delicious.
Suraimu
suraimu86@yahoo.comThis cheesecake was a bit too dense for my taste, but the flavor was good.
Menna Emad
e@yahoo.comI've made this cheesecake several times and it's always a winner. It's so creamy and delicious, and the chocolate chips add a nice touch of sweetness.
Anees Akhter
aa92@hotmail.comThis cheesecake was easy to make and turned out perfectly. The flavor was amazing and it was a big hit with my family.
Fthey Fthey
ftheyfthey@yahoo.comI made this cheesecake for a party and it was a hit! Everyone loved it. The crust was perfect and the filling was creamy and delicious.
Ali Mutahir
am@yahoo.comThis cheesecake was amazing! The ricotta cheese gave it a light and fluffy texture, and the chocolate chips added a rich and decadent flavor. I will definitely be making this again.