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    Florentine Cheesecake


    Source of Recipe


    Source: Close-up on Cakes

    List of Ingredients




    Crust

    1 1/2 cups Graham crackers or shortbread crumbs

    1 tablespoon brown sugar

    1 tablespoon ground cinnamon

    1/4 cup unsalted butter, melted and cooled


    Filling

    1 lb cream cheese

    1 cup ricotta cheese

    4 eggs

    1/3 cup unsweetened cocoa powder

    1 teaspoon vanilla extract

    1 cup sugar

    3 tablespoons brewed strong black coffee

    2 teaspoons ground cinnamon


    Topping

    1 cup sour cream

    1/2 cup superfine sugar

    1 tablespoon cocoa powder

    1 teaspoon cinnamon



    Recipe



    Line a 9-inch springform cake pan with foil and lightly grease the sides.


    FOR THE CRUST: Combine the cracker or shortbread crumbs, brown sugar, and cinnamon in a bowl, then stir in the melted butter. Press the mixture into the base of the prepared pan.


    Preheat the oven to 325 degrees F.


    FOR THE FILLING: Place the cream cheese, ricotta cheese, eggs, cocoa powder, and vanila in a food processor and process until smooth. Add the sugar, coffee, and cinnamon and continue to beat for 10 minutes, or until the mixture is combined.


    Pour into the crust-lined pan and bake for 1 hour, or until just firm to touch. Allow the cake to stand for 5 minutes before spreading on the topping.


    FOR THE TOPPING: Combine the sour cream, sugar, cocoa powder, and cinnamon in a bowl and stir thoroughly. Spread over the cooked cheesecake and return to the oven for 10-15 minutes, or until just set. Allow the cheesecake to cool completely in the pan before refrigerating overnight.


    TO SERVE: Run a knife around the edge of the pan and gently remove the sides.



 

 

 


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