Cheesecake is a funny thing. Most people either love it or hate it. When I was a child, I was firmly in the hate group. I didn't like the texture or the tang at all. Most of my family felt the same way. It turned out my husband's family was most certainly in the love group. One holiday, I tried a cheesecake that had ricotta in it and my mind was changed. It was lighter and fluffier than the traditional one. I have a crustless, chocolate chip cheesecake I make when I have a gluten free guest coming that is super simple but this recipe is worth the additional work.
Ingredients:
For the Crust:
1 9 oz package of Chocolate Wafer Cookies
1/2 cup (1 stick) of butter, melted
For the Cheesecake:
2 8oz package of cream cheese
2 cups of ricotta
1 1/2 cups of sugar
4 eggs
1 tsp of vanilla extract
1/2 a Meyer lemon, juiced
3 tbsp of cornstarch
3 tbsp of flour
1 stick of butter melted
2 cups of sour cream
For the topping:
10 oz bag of bittersweet chocolate chips
1 cup of heavy cream
1 tbsp of brandy
Preheat the oven to 350. Pulse the chocolate wafers in a food processor until they are finely ground. Pulse in the melted butter until the crumbs are well moistened. Press the mixture into the bottom of a 10" springform pan. Bake for 5 minutes and then remove and set-aside until the filling is ready.
In a stand mixer, combine the cream cheese and ricotta until well incorporated. With the paddle on medium low add in the sugar, eggs, vanilla, , lemon, cornstarch and flour, allowing each ingredient a moment to incorporate. Turn the mixer up to medium high and mix for 1 minute. Turn the mixer back down to medium low and stream in the butter. Lastly, add the sour cream and mix on medium high until the batter is smooth. Pour the mixture over the cookie crumb bottom and bake for 1 hour. After the hour is up, turn off the oven (do not open it) and allow the cake to sit in the oven for 1 additional hour. Cool on the countertop and then refrigerate until completely chilled.
When the cake is completely chilled you can prepare the topping. Heat the heavy cream in a sauce pot over medium heat until just simmering. Place the chocolate chips in a heatproof bowl and pour in the brandy. When the cream starts to simmer, pour it over the chocolate and allow to sit for 3 minutes. Stir until a smooth sauce is formed. Allow to cool for 10 minutes, then pour over the top of the cheesecake. Place the cheesecake back in the refrigerator and allow to chill for at least 1 hour. This is delicious when served the same day as it is made but I prefer to allow it to sit in the refrigerator for at least 2 days so that the crust begins to soften.
Ingredients:
For the Crust:
1 9 oz package of Chocolate Wafer Cookies
1/2 cup (1 stick) of butter, melted
For the Cheesecake:
2 8oz package of cream cheese
2 cups of ricotta
1 1/2 cups of sugar
4 eggs
1 tsp of vanilla extract
1/2 a Meyer lemon, juiced
3 tbsp of cornstarch
3 tbsp of flour
1 stick of butter melted
2 cups of sour cream
For the topping:
10 oz bag of bittersweet chocolate chips
1 cup of heavy cream
1 tbsp of brandy
Preheat the oven to 350. Pulse the chocolate wafers in a food processor until they are finely ground. Pulse in the melted butter until the crumbs are well moistened. Press the mixture into the bottom of a 10" springform pan. Bake for 5 minutes and then remove and set-aside until the filling is ready.
In a stand mixer, combine the cream cheese and ricotta until well incorporated. With the paddle on medium low add in the sugar, eggs, vanilla, , lemon, cornstarch and flour, allowing each ingredient a moment to incorporate. Turn the mixer up to medium high and mix for 1 minute. Turn the mixer back down to medium low and stream in the butter. Lastly, add the sour cream and mix on medium high until the batter is smooth. Pour the mixture over the cookie crumb bottom and bake for 1 hour. After the hour is up, turn off the oven (do not open it) and allow the cake to sit in the oven for 1 additional hour. Cool on the countertop and then refrigerate until completely chilled.
When the cake is completely chilled you can prepare the topping. Heat the heavy cream in a sauce pot over medium heat until just simmering. Place the chocolate chips in a heatproof bowl and pour in the brandy. When the cream starts to simmer, pour it over the chocolate and allow to sit for 3 minutes. Stir until a smooth sauce is formed. Allow to cool for 10 minutes, then pour over the top of the cheesecake. Place the cheesecake back in the refrigerator and allow to chill for at least 1 hour. This is delicious when served the same day as it is made but I prefer to allow it to sit in the refrigerator for at least 2 days so that the crust begins to soften.
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If you have tried a recipe and like it, let me know. I also take requests to develop recipes based on a favorite food.