Cocoa Ricotta Cheesecake Recipe Recipe For Chicken

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
• Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

COCOA-MOCHA CHEESECAKE

Steps:

• For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly. Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan. (Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.) Press until very smooth and even all around. Refrigerate until chilled, at least 2 hours.
• Melt chocolate chips in a double boiler and keep warm. In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts. Set aside.
• Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar. Gradually add softened cream cheese, mixing well after each addition. Stir in melted chocolate, coffee mixture and the cocoa. Mix well. Gradually add sour cream, mixing well after each addition. Fold in melted butter and blend thoroughly but gently. Pour batter over chilled crust in pan. Place pan on heavy cookie sheet and bake 45 minutes. Cut off heat and open oven door, but do not move cheesecake. Let sit in turned-off oven 10 to 15 minutes.
• Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature. Cover and refrigerate overnight. The next day, unfasten the ring from the springform pan and remove. If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest.

CHOCOLATE RICOTTA CHEESECAKE RECIPE

Steps:

• Preheat the oven to 180 degrees Celsius.
• Process the graham crackers in a food processor until crumbs. Pour in the melted butter and mix until combined.
• Lightly spray your springform pan walls with non-stick cooking spray.
• Once greased, pour the crumbs onto your springform pan, press evenly until compact. Bake for about 8 minutes.
• Make sure all ingredients are at room temperature.
• In a medium mixing bowl, mix the ricotta cheese and the sugar.
• Add the eggs to the mixture and mix until well combined.
• Add the cocoa powder, cinnamon, and vanilla extract. Mix well.
• First, melt the chocolate in the bain-marie and let it cool to room temperature. Then, pour it into the cheese mixture until you see it homogeneous.
• Pour the chocolate and ricotta mixture into your springform pan and bake at 180 degrees Celsius for 45 minutes.
• Turn off the oven, open the door a bit and let it cool for 20 minutes with the cheesecake inside.
• Remove from the oven and let cool down at room temperature.
• Unmold your cheesecake and garnish with your favorite topping, cut in 8 slices, serve, and enjoy!

RED VELVET CHEESECAKE WITH RICOTTA

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Grease a 9-inch springform pan.
• Combine cream cheese, ricotta cheese, and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in butter until well combined. Mix in cornstarch, flour, cocoa powder, vinegar, and vanilla until well combined. Add sour cream, eggs, and red food coloring; mix until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven for 10 minutes. Reduce heat to 200 degrees F (95 degrees C) and bake for 1 more hour. Turn the oven off and let cake sit inside until completely firm, about 3 hours.
• Remove from the oven and set on counter until completely cool. Then refrigerate 8 hours to overnight for best taste and texture.

LEMON RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
• Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
• Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
• Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
• Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
• Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
• Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.