Name: Chocolate Ricotta Cheesecake recipe by Flours Frostings at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 200 grams Ricotta cheese; 30 grams or 3 tbsp corn flour; 100 grams or 1/2 cup granulated sugar; 3 eggs, split into yolks and whites; 150 grams dark chocolate

Ingredients Serving: 8

200 grams Ricotta cheese
30 grams or 3 tbsp corn flour
100 grams or 1/2 cup granulated sugar
3 eggs, split into yolks and whites
150 grams dark chocolate

Instructions

Preheat your oven to 180 degree centigrade. Butter an 8 inch round pan, preferably a springform or a loose bottomed. Dust well with cocoa powder.
Melt the chocolate in a microwave or a double boiler. Let it cool.
Whip up whites with one tablespoon of the sugar to form firm peaks.
With an electric mixer or whisk, beat the rest of the sugar and yolks until fluffy.
Add the ricotta, melted chocolate and corn flour. Beat until smooth.
Using a spatula, fold in about 1/3rd of the egg whites into this mixture. Fold the rest of the egg whites in gently.
Pour batter into prepared tin, tap against counter to level the top and bake at 180 degree centigrade for 30-35 minutes. The top will be just firm.
Keep the oven door slightly ajar (with a wooden spoon) and let the tin remain in it for 30 minutes.
Unmould when cool. Serve dusted with icing sugar or with whipped cream.

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