Chocolate Amaretto Ricotta Cheesecake

• Produce

  • 1 Berries, Fresh whole or sliced

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/3 cup Cocoa powder
  • 2 tbsp Flour
  • 1/2 cup Sugar

• Snacks

  • 1 cup Graham cracker crumbs

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Heavy cream
  • 8 oz Mascarpone cheese
  • 15 oz Whole milk ricotta cheese

• Beer, Wine & Liquor

  • 2 tbsp Amaretto liqueur

• Other

  • 1/2 cup Mini dark chocolate chunks or chips

Found on kosherfood.about.com

Description

Ingredients

• For the Crust:
• 1 cup graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• For the Cheesecake:
• 15 ounces whole milk ricotta cheese, drained
• 8 ounces mascarpone cheese
• 1/2 cup sugar
• 1/3 cup cocoa powder
• 2 tbsp flour
• 3 eggs, lightly beaten
• 1/4 cup heavy cream
• 2 tbsp amaretto liqueur
• 1/2 cup mini dark chocolate chunks or chips
• Garnish:
• Fresh whole or sliced berries (optional)

Directions

• Preparation 1. Preheat the oven to 350° F. Lightly butter a 9-inch springform pan. In a small bowl, mix together the graham cracker crumbs and melted butter. Press the crumbs evenly into the bottom of the springform pan. Set aside.2. In a large bowl, whisk together the ricotta, mascarpone, and sugar until creamy. Sprinkle evenly with the cocoa powder and flour, and continue to whisk until the mixture is smooth and lump free. Add the eggs, cream, and amaretto and mix with the whisk or a heavy spoon until all of the ingredients are well-incorporated. Fold in the chocolate chunks or chips.3. Pour the cheese mixture into the prepared springform pan. Smooth the top with a spatula. Bake in the preheated oven for an hour to an hour and 15 minutes, or until the cake is set and lightly browned. (It may remain slightly jiggly at the center, but should be mostly firm.)4. Remove the cake from the oven and cool in the pan on a wire rack for 30 to 45 minutes, or until the pan and cake are at room temperature. Run a sharp knife around the perimeter of the pan, cover with tin foil, and transfer the cake, still in its pan, to the refrigerator to chill for at least 6 hours or overnight.5. When you are ready to serve the cake, unclip and remove the pan's side. Transfer the cake, still on the springform base, to a cake plate or serving platter. Garnish with berries if desired. Slice into small wedges and serve. Enjoy!