Chocolate ricotta cheesecake recipe

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A smooth, chocolate flavored cheesecake using creamed and ricotta cheese, coffee liquer and eggs (among other ingredients). Unlike other chocolate cheesecake recipes, this one does not use melted chocolate; instead it uses cocoa powder and coffee liqueur.
Preparation time: 5 minutes, Cooking time: 90 minutes, Serves: 8 - 10 


1 1/2 cups digestive chocolate biscuit crumbs
3 Tbsp butter

8 oz. (225 g) cream cheese, softened
15 oz. (425 g) ricotta cheese, drained
3 Tbsp milk
2 eggs
1/4 cup cocoa powder
1 Tbsp vanilla extract
2 Tbsp coffee liqueur

2 egg whites
1/4 cup plus 2 Tbsp sugar


Mix the biscuit crumbs and butter in a bowl until you get a smooth mixture. Press the mixture on the bottom of a 9 inch springform pan and chill.

Preheat oven to 275 degrees F (140 degrees C).

Beat the cream cheese and ricotta cheese in abowl with an electric mixer until smooth. Add the milk, eggs, cocoa powder, vanilla extract and coffee liqueur and continue beating until all ingredients are well blended.

In another bowl add the egg whites and beat on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until all the sugar has been added and stiff peaks form.

Fold the egg whites into the cheese mixture and empty into the cheesecake crust.

Bake for one hour, turn the oven off and leave the cheesecake in for 30 minutes more. Remove from the oven and chill for at least 6 hours.
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