Chocolate ricotta cheesecake

Chocolate ricotta cheesecake

Ingredients/Components

• Ricotta - 3 c
• sugar - 1 c
• eggs - 4 item
• heavy cream - 1 c
• salt - 1/2 tsp
• unsweetened cocoa - 1/3 c
• vanilla - 1/2 tsp
• glazed fruit topping optional - 1 item
• graham cracker crumbs
• melted butter or margarine - 1/4 c
• Bake at 350° for 10 minutes
• fruit preserves - 1/2 c

How to make chocolate ricotta cheesecake:

Graham Cracker Crust:1 c. graham cracker crumbs2 Tbsp. sugar1/4 c. melted butter or margarine Crust: Press mixture onto bottom and 1/2 up side of 9-inch spring-form pan. Bake at 350° for 10 minutes. Cool.

Place Ricotta, sugar and eggs in food processor; process until smooth. Add remaining ingredients except glaze. Process until smooth. Pour into prepared crust. Bake at 350° for about 1 hour and 15 minutes or until set. Turn off oven; open door and let stand 1 hour. Cool; chill thoroughly. Top with glazed fruit. Makes about 10 servings.Glazed Fruit:1 1/2 c. sliced peaches, pitted sweet cherries, fresh strawberries or pineapple chunks1/2 c. fruit preserves Stir fruit with preserves until fruit is coated. Arrange on top of cheesecake.

Recipe categories: Cheesecake, Desserts, Low sodium.