“This recipe is one of my Adoptees. After making it, I felt it needed something to perk it up a bit and Chocolate Fluff Icing Chocolate Fluff Icing was a perfect addition. This cheesecake has a different texture than traditional cream cheese cheesecakes but delicious none the less. Enjoy!”
1 1/4 cupsfine chocolate wafer crumbs, processed in blender or food processor( about 25 cookies)
4cupslight ricotta cheese( 30 oz.)
1 1/4 cupslight brown sugar, packed
1/3 cupunsweetened cocoa powder
1/4 cupall-purpose flour
1/2 cupwalnuts, coarsely chopped( 2 oz.)
Lightly grease sides of 8 or 9-inch springform pan.
Combine crust ingredients;mix well.
Pressevenly over bottom of pan.
Chill while preparing filling.
Inbowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa,half-and-half, flour, vanilla and salt; beat until smooth.
Add eggs,one at atime; beat until smooth.
Stir in walnuts.
Pour batter over crust. Bake at 350 F1 hourand 10 minutes or until center is just set. Turn off oven; cool in ovenwithdoor propped open 30minutes.
Remove to wire cooling rack; loosen cakefrom rim of pan with metal spatula.
Coolcompletely; chill at least 4 hours.
If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.
“I can’t believe this recipe doesn’t have reviews up the kazoo!This is a stellar dessert.I served it with vanilla ice cream and everyone screamed as they started indulging!”
“Outstanding recipe! I loved everything about this except the few extra pounds :)My DH pigged out and had 2 big pieces.He says you rock!”