Chocolate Ricotta Cheescake

Makes 10 to 12 servings

Lori

ingredients

Chocolate Ricotta Cheescake

3 cups ricotta or low-fat cottage cheese
1 cup sugar
4 eggs
1 cup heavy or whipping cream
1/3 cup Hershey’s Cocoa
1/4 cup flour
1/8 teaspoon salt
1/2 teaspoon vanilla
Sweetened whipped cream (optional)

Graham Crust

1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted

Glazed Froit

1/2 cup sliced nectarines
1/2 cup blueberries
1/4 cup apricot preserves

directions

Chcolate Ricotta Cheescake

1
Prepare Graham Crust; set aside. Place ricotta cheese, sugar and eggs in food processor or blender container; process until smooth. Add cream, cocoa, flour, salt and vanilla; process until smooth.
2
Pour into prepared crust. Bake at 350° about 1 hour and 15 minutes or until set. Turn off oven; open door and let cheesecake remain in oven 1 hour. Cool completely; chill thoroughly. Just before serving, arrange Glazed Fruit on top of cheesecake. With pastry tube, make a border of sweetened whipped cream around edge.

Graham Crust

Combine graham cracker crumbs, sugar and melted butter. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake at 350° for 8 to 10 minutes; cool.

Glazed Fruit

Stir together fruit and preserves until fruit pieces are well coated.