Return to Main Recipes Page/Return to Home Page

Cheesecake, Sicilian Ricotta I (D, TNT)
Source: Australian Womens' Weekly Italian Coking Class Cookbook
Yield: 1 8" cake

185g (6 oz.) plain chocolate biscuits (cookies)
90g (3 oz.) butter

625g 1-1/4 lb. ricotta cheese (orda in Israel)
1 cup icing sugar
1 tsp. vanilla
2 tbsp. creme de cacao or other liquor (I use Sabra)
60g (2 oz.) dark chocolate
2 tbsp. chopped glace fruit

1/2 cup cream, whipped
60g (2 oz.) dark chocolate

Make Crust:
Crush biscuits finely, add melted butter. Press evenly over base of 20cm (8") springform pan. Refrigerate while preparing filling.

Make Filling:
In a bowl, combine cheese, sugar, vanilla, and liquor. Beat until smooth and fluffy.

Grate chocolate finely. Add fruit and chocolate to cheese mixture. Spoon over crust and refrigerate overnight or at least six hours. Spread beaten cream over cake and decorate with extra chocolate.

Poster's Notes:
This is my favorite easy no-bake cheesecake. I like the smooth mild texture of ricotta.

Posted by Fredi Engelberg

Nutritional Info Per Serving: N/A