Shelly's Recipe

ITALIAN AMARETTO CHOCOLATE RICOTTA CHEESECAKE

Category: Cheesecake

Crust
12 chocolate graham crackers
6 tablespoons melted butter

Filling:
1 8oz cream cheese
1 pound of Homemade Ricotta, or store bought Whole Milk drained
4 tablespoons of heavy whipping cream
8 oz melted milk chocolate (melt in microwave for one minutes stir, if still not melted do in 30 second intervals)
1/2 cup of cocoa powder
2 tablespoons Amaretto
1 tablespoons pure vanilla extract
2 eggs
1/4 cup sugar

Preheat the oven to 350 degrees

Crust: Using a food processor, crush the crackers into fine crumbs. Slowly add the melted butter and pulse a few more times. Press the crumbs in the bottom of a 9 and 1/2 inch spring form pan. Bake 8 to 10 minutes

Filling: In a large mixing bowl, blend together the cream cheese, well drained ricotta, whipping cream, 8oz of melted milk chocolate, cocoa powder, Amaretto, vanilla extract with a heavy duty beat till smooth and creamy looking, light milk chocolate in color and well blended, add in the eggs then sugar, about 3 to 4 more minutes. Pour the mixture into a parchment lined and lightly sprayed first with cooking oil spring form pan.

Bake about 1 hour and 15 minutes. Chill the cheesecake for at least 5 hours. Remove from the pan.

Serving suggestions: drizzle with hot fudge sauce, chocolate shavings, a dollop of whipped cream or serve plain.