Ricotta Chocolate Cheesecake Food

CHOCOLATE RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a large ziplock bag, crush the tea biscuits with a rolling pin to get 1 cup of cookie crumbs. You can also use vanilla wafers or graham crackers. You can also pulse the cookies in a food processor.
• Add the sugar, melted butter, cocoa powder and salt to the ziplock bag, close and massage the bag with your hands to mix the ingredients together. (You can also add all these ingredients to the food processor and pulse a few times to combine.)
• Press the crumb mixture into the bottom of a 9 inch round springform baking pan. Bake the crust in the preheated oven for 8 minutes, then cool slightly. If you want to make your crust come up the sides of the cheesecake, make another 1/2 batch of the crumb mixture.
• Meanwhile, mix the softened cream cheese with the granulated sugar in a large mixing bowl. If your cream cheese is softened enough and you're willing to put your arm muscles to good use, you can use a large wooden spoon, but you can most certainly use a standing mixer or a hand mixer. Mix until smooth.
• Add the ricotta, sour cream, eggs and vanilla extract. At this point, I like to switch to a whisk.
• Add the cocoa powder and flour. Mix to combine. Pour the filling into the baking pan over top of the slightly cooled crust.
• Bake in the 325 degrees Fahrenheit preheated oven for about 40 minutes. Turn off the oven, crack the oven door open and let the cheesecake cool gradually until the oven is completely cool. Chill the cheesecake in the refrigerator overnight, or for about 6-8 hours. Take the cheesecake out of the springform pan and transfer to a serving plate or a cake pedestal.
• Make the chocolate glaze.
• Place the cocoa powder, sour cream and sugar in a small saucepan. Whisk everything together until smooth while still cold.
• Cook on medium-low heat until it comes to a boil, simmer for a few minutes, until the sugar dissolves and the glaze thins out to a syrupy consistency. Whisk in the butter.
• Pour the chocolate glaze over the top of the cheesecake. Quickly tilt the cheesecake while swirling it around to distribute it all over the top. Do this quickly, since the cheesecake is cold and the chocolate glaze will set up fast.
• I also spread the glaze on the sides of the cake. Decorate with raspberries. I also use chopped, toasted nuts, chocolate shavings, sprinkles, etc.
• Bring the cheesecake to room temperature before serving.

CHOCOLATE RICOTTA CHEESECAKE

Steps:

• For Crust: Preheat oven to 350°
• Mix graham crackers crumbs & sugar. Stir in melted butter until combined.
• Press mixture evenly into lightly greased/springform pan. Bake for about 8 minutes. Cool on wire rack.*NOTE* I line the bottom of the springform pan with parchment paper, overhanging, before I clamp close the pan. I trim the excess on the outside before pressing crumbs in. Then I lightly spray the sides with non-stick cooking spray.
• For filling: Stir together ricotta cheese & sugar in a mixing bowl.
• Add in eggs, stir until combined.
• Stir in cocoa powder, cinnamon & vanilla until combined.
• Add in melted & slightly cooled chocolate, mix until mixture is of even color.
• Pour mixture into springform pan. Bake at 350° for 40 - 45 minutes. Top should be risen & look set.
• Cool cheesecake on wire rack for an 1 1/2 - 2 hours. Then move to fridge, uncovered. Once cheesecake is completely cooled you may serve or cover to serve later.
• Eat as is or serve with fresh berries, whipped cream, berry sauce, chocolate sauce - or top with a ganache.

RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
• Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
• Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
• Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.

CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
• Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
• To make the filling:
• Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
• Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
• For the ganache:
• Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

WHITE CHOCOLATE & RICOTTA CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
• Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.
• Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
• Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.
• To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.

RICOTTA CHEESECAKE

Steps:

• Preheat oven to 400°. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake for 6-8 minutes or until crust is lightly browned around the edge. Cool on a wire rack. , In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.

CHOCOLATE RICOTTA CHEESECAKE

Steps:

• 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.

RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes.
• Grease the bottom and sides of 9-inch spring-form pan.
• Pour in mixture and bake in preheated oven for 1 hour and 5 minutes.
• Turn off oven and allow pan to remain in the oven for 1 more hour.
• Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.

CHOCOLATE RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325.
• Sprinkle crumbs on bottom of 9" springform pan.
• Process ricotta until smooth in food processor.
• Add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla. Process just until well blended.
• Pour over crumbs.
• Bake 50 minutes or until edges are set.
• Turn off oven. Leave in oven with door ajar for 1 hour.
• Remove from oven.
• Cool.
• Refrigerate until thoroughly chilled.
• YOGURT CHEESE: line a non rusting colander or sieve with double thickness cheesecloth. Place yogurt in colander over a deep bowl. Refrigerate until liquid no longer drains from yogurt -- about 24 hours. Discard liquid.

ITALIAN CHOCOLATE AND RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
• Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
• Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.