Italian Amaretto Chocolate Ricotta Cheesecake

Italian Ricotta Chocolate Cheesecake (pictured with chocolate whipped cream and chocolate shavings, a chocolate lovers delight!)






Using Chocolate Graham Crackers and butter, a perfect crust!


Crust

12 chocolate graham crackers

6 tablespoons melted butter







Exceptionally creamy with Ricotta Cheese in this one!
Filling:

1 8oz cream cheese

1 pound of Homemade Ricotta,  or store bought Whole Milk drained

4 tablespoons of heavy whipping cream

8 oz melted milk chocolate (melt in microwave for one minutes stir, if still not melted do in 30 second intervals)

1/2 cup of cocoa powder

2 tablespoons Amaretto

1 tablespoons pure vanilla extract

2 eggs

1/4 cup sugar



Pre-heat the oven to 350 degrees



Using a food processor, crush the crackers into fine crumbs

Slowly add the melted butter and pulse  a few more times.

Press the crumbs in the bottom of a 9 and 1/2 inch spring form pan.

Bake 8 to 10 minutes

Pre-heat the oven to 350 degrees





In a large mixing bowl, blend together the cream cheese, well drained ricotta, whipping cream, 8oz of melted milk chocolate, cocoa powder, Amaretto,  vanilla extract with a heavy duty beat till smooth and creamy looking, light milk chocolate in color and well blended, add in the eggs then sugar, about 3 to 4 more minutes.

Pour the mixture into  a parchment lined and lightly sprayed first with cooking oil spring form pan.



Bake for around 1 hour and 15 minutes.

Chill the cheesecake for at least 5 hours.

Remove from the pan. Serving suggestions: drizzle with hot fudge sauce ,chocolate shavings, a dollap of whipped cream or serve plain.