Ingredients6 h 30 m servings 282 cals
- 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.
- 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.
Per Serving: 282 calories; 14.1 g fat; 36.1 g carbohydrates; 2.2 g protein; 26 mg cholesterol; 127 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
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!
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 go...