Fresh Ricotta Cheesecake With Chocolate Crust

Ingredients

for the fresh ricotta

  • 1 gallon whole milk
  • 2 tablespoons lemon juice

for the cheesecake

  • 1 pound fresh ricotta
  • 2/3 cup sugar
  • 1/4 cup heavy cream
  • 5 eggs
  • 4 teaspoons vanilla extract
  • 8 ounces butter
  • 1 1/3 cups sugar
  • 4 ounces cocoa powder
  • 1 cup flour (plus 2 tablespoons)

 

Directions

for the fresh ricotta

  1. Bring milk to just below a boil. Remove from heat, add lemon juice, and stir.
  2. Let stand for three to four hours, then strain into cheesecloth and let hang overnight.

for the cheesecake

  1. Butter a nine-inch pie pan and pre-heat oven to 350 degrees.
  2. Mix together the ricotta, 2/3 cup sugar, heavy cream, eggs and 2 teaspoons of the vanilla. In a separate bowl, mix the remaining ingredients until well combined.
  3. Spread chocolate mix in the bottom of the pie pan and bake for 15 minutes. Remove from oven and reduce oven temperature to 300 degrees. Add ricotta mix to the crust and bake for 1 hour. Check the cake, it should not be wobbly at all. It may need up to 1 hour more to set.
  4. Let cool about two hours before trying to cut.

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