Have you ever made an Italian style cheese cake? Do you even know what the difference is between an Italian, New York, or Philadelphia cheesecake?
Recently, I had made a Philadelphia style cheesecake–the creamy style that includes cream and sour cream in the recipe. It was lightly lemony flavored with a gingerbread crust, and totally delicious. Now, I decided it was time to explore the Italian style, a much lighter version of cheesecake using ricotta cheese instead of cream cheese.
I also wanted chocolate, as my other half is a devout chocoholic. So it is now in the oven, a composite of a dozen or more recipes, with double chocolate flavor. It’s going to be killing him to wait to eat it!
Gia’s Double Chocolate Cheesecake
- 2 lbs. (32 oz.) ricotta cheese
- 1 c. sugar
- 3 oz. semi sweet chocolate
- 1 tbsp. butter
- 1/4 c. Hershey’s Special dark cocoa
- 6 eggs
- 1 1/2 tsp. vanilla
- 1 tbsp. brandy
- 1/4 c. self rising flour
Heat oven to 325 degrees F.
Prepare spring form pan by greasing and flouring (or using Baker’s Joy) and then dusting with cocoa.
Beat ricotta cheese until smooth. Melt chocolate with butter, stirring until smooth. Beat sugar and cocoa on low speed into ricotta cheese. Add chocolate and beat until smooth and well combined. Add eggs, vanilla, brandy and flour. Beat until smooth, but do not overbeat.
Pour into prepared spring form pan. Bake in preheated oven for 60 minutes or until cake barely jiggles in center. Turn off oven, allow to cool in oven for 30-60 minutes. Loosen edges of cake from rim. Place in refrigerator, chilling for 4 hours or overnight. Remove rim, and serve.
Serving hints:For cleanest slicing, use dental floss, cutting cake into 12 pieces. Garnish each slice with some whipped cream or topping, topped by a sprinkled pinch of cocoa and some shaved semi-sweet or milk chocolate.