Cioccolata cheesecake

Yield: 12 Servings

Measure Ingredient
-Dottie Cross TMPJ72B
2 pounds Ricotta cheese
¼ cup Heavy cream
4 Eggs
¼ cup Light rum
1 teaspoon Chocolate flavoring
3 tablespoons Unsweetened cocoa
¾ cup Granulated sugar
1½ teaspoon Powdered sugar
9-inch springform pan

In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate flavoring, cocoa, and sugar until very smooth and creamy. Pour the mixture into a well-buttered springform pan and bake in a preheated 400-degree oven for 30 minutes, then reduce the temperature to 325-degrees 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 powdered sugar. Either refrigerate or serve immediately. From: Dottie Cross Reformatted for MM by CLM, HCPM52C

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