Thursday, July 18, 2013

Easy baking: Chocolate ricotta cheesecake

 I have a habit of buying  ingredients without thinking about what to do with them, ^^", it's a bad habit but I still can't stop myself.

 So, I always end up making something because I have to use the ingredients, haha. This time it's a cup of ricotta, well, I bought it because I think I didn't use it for a long time. But at the end I have to decide which one to make, savory dish like ravioli, simple breakfast like ricotta pancake or cheesecake ^^.
Finally something sweet is the winner, hehe. Making this cheesecake is really easy, only beating all the ingredients together is all you need to do. The most important thing is, after baking, the cheesecake will be soft (don't try to bake it until firm, it will be too dry) it needs to be chilled until firm, or the texture is not as good as it should. 
For me cheesecake is great with hot tea or coffee, it melts down the richness of the cheese, and make everything balance ^^.
*For the base you can use plain biscuits if you want.



 Chocolate ricotta cheesecake
Make 8 

 Base
10 pieces ..................... Chocolate digestive biscuits
70g ............................. Butter, melted
Filling
340g ........................... Ricotta cheese
2 ................................. Eggs
1tsp ............................. Vanilla extract
140g ............................ Dark chocolate
80g ............................. Icing sugar
Topping
.................................... Sweetened whipped cream
.................................... Chocolate curls

Preheat the oven to 150°C
Line 8 muffin tins with baking paper cups.


 Make the base by crushing the biscuits into fine pieces, and mix with melted butter.
Divide into prepared cups and press firmly.
Make the filling 
Melt the chocolate by putting in a bowl and place the bowl over a bowl of hot water, stir until fully melt.
Put all the ingredients into the bowl and beat until combine.
Pour the batter into the prepared cups.
Bake for 30 minute or until the top puff up.
Let the cakes cool completely on a wire rack and refrigerate for 6 hours or overnight. 
Top with whipped cream and chocolate curls before serving.


Easy baking: Chocolate ricotta cheesecake

1 comment:

Anonymous said...

Can I use cream cheese instead? Thank you!

Chloe

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