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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