Rating: 3.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Wonderfully soft and delicious cheesecake that uses ricotta cheese instead of cream cheese. Very, very easy to make!

Gallery

Recipe Summary

prep:
30 mins
additional:
6 hrs
total:
6 hrs 30 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together the crushed cookies and butter. Press into the bottom of a 9 inch springform pan. Refrigerate while you prepare the filling.

    Advertisement
  • In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer. Stir in candied peel and 2 ounces of grated chocolate by hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for 6 hours, or overnight.

  • Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer. Run a knife around the outside edge of the cake, and remove the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate. Serve immediately.

Nutrition Facts

282 calories; protein 2.2g; carbohydrates 36.1g; fat 14.1g; cholesterol 26.3mg; sodium 127.5mg. Full Nutrition
Advertisement