Chocolate ricotta cheesecake

Recipe from: 2/24/2005 12:00:00 AM

Ingredients 15
Servings 8
Time

Ingredients

  • CRUST
  • 175
    g
    chocolate and oat cookies
  • 80
    ml
    blanched almonds, toasted and finely chopped
  • 50
    ml
    muesli
  • 50
    g
    butter, melted
  • FILLING
  • 150
    g
    dark chocolate (preferably with 70 percent cocoa solids)
  • 350
    g
    ricotta cheese, at room temperature
  • 200
    ml
    crème fraîche, at room temperature
  • 2
    eggs, separated
  • 60
    ml
    castor sugar
  • 10
    ml
    gelatine
  • 30
    ml
    milk
  • TOPPING
  • chocolate curls
 

Method

 
Preheat the oven to 200 °C and lightly grease a 20 cm springform cake tin with oil.
CRUST
Place the cookies in a plastic bag and crush with a rolling pin.
Pour into a mixing bowl and add the toasted nuts, muesli and butter. Mix well.
Press the mixture onto the base of the cake tin and bake for 10 minutes. Cool.
FILLING
Meanwhile break the chocolate into squares and melt in a double boiler. Let it cool.
Beat the ricotta cheese, crème fraîche, egg yolks and sugar until smooth and well mixed.
Sprinkle the gelatine over boiling water and fold together with the melted chocolate into the ricotta mixture until well mixed.
Beat the egg whites until soft peaks form and fold into the ricotta mixture.
Spoon the mixture into the baked crust, cover and refrigerate for at least four hours.
Remove from the cake tin and decorate the cake with chocolate curls.
 

Read more on: bake  |  dairy
 

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