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

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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.

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  • 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

281.7 calories; 2.2 g protein; 36.1 g carbohydrates; 26.3 mg cholesterol; 127.5 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2006
this was so good it's just wrong!!! i couldn't believe the difference that using ricotta instead of cream cheese would make! yummy foolproof recipe that i will definitely use again! Read More
(9)

Most helpful critical review

Rating: 1 stars
03/18/2006
Followed recipe to the letter - and when springform pan (sides) were removed cheesecake did not retain shape... It literally started to slowly spill out onto the counter. Needless to say this recipe was a disaster - and I sure won't use this one again. Seriously - what's supposed to hold it together? It's not baked so there's no eggs... yet there's no gelatin to keep it firm... Ricotta cheese isn't firm enough to hold a shape - and yet there's nothing in the recipe to help it along... Very odd. Read More
(20)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/11/2006
this was so good it's just wrong!!! i couldn't believe the difference that using ricotta instead of cream cheese would make! yummy foolproof recipe that i will definitely use again! Read More
(9)
Rating: 1 stars
03/18/2006
Followed recipe to the letter - and when springform pan (sides) were removed cheesecake did not retain shape... It literally started to slowly spill out onto the counter. Needless to say this recipe was a disaster - and I sure won't use this one again. Seriously - what's supposed to hold it together? It's not baked so there's no eggs... yet there's no gelatin to keep it firm... Ricotta cheese isn't firm enough to hold a shape - and yet there's nothing in the recipe to help it along... Very odd. Read More
(20)
Rating: 5 stars
02/11/2006
this was so good it's just wrong!!! i couldn't believe the difference that using ricotta instead of cream cheese would make! yummy foolproof recipe that i will definitely use again! Read More
(9)
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Rating: 2 stars
01/24/2008
I must have done something wrong the only thing I changed was using a store-bought crust instead of making my own and I didn't put the whipped cream on top. It came out grainy and the crust got soggy by the time it set because the cheese separated after it was mixed... It tasted pretty good but the texture was pretty bad. I'll try it again and see what's up though. Read More
(7)
Rating: 5 stars
11/27/2005
incredibly tasty and refreshing. definetely a keeper! Read More
(4)