How do I describe this cake?? Well, there's only one word: YuuuuummmmEEEEE! Rich, chocolatey, dense and silky smooth! I add a minty twist to the crust for a nice flavor kick. It's not like a traditional ricotta cheesecake, it's got more of a mouse like consistency but in a good way. And one of the best parts, it doesn't get baked! Yup, it's a no bake cheesecake : ) If you love chocolate, you are going to LOVE this dessert!
Makes one 9" pie
What you'll need:
14 oz. good chocolate (NO chips! a nice hunk of chocolate. I like valrhona) plus a little for shaving
30 oz. part skim ricotta cheese
3/4 cup heavy whipping cream
1 tsp. pure vanilla extract
9 oz. chocolate wafers (I like the chocolate mint wafers, but if you don't like mint, use regular)
What you'll do:
Line the bottom of a 9" spring form pan with wax paper and spray all around with pam cooking spray. Lay all the chocolate wafers on the bottom of the pan.
Melt the chocolate in a double boiler. As it's melting beat the ricotta cheese in a food processor until smooth. When the chocolate is melted pour it in with the cheese and blend until smooth and incorporated.
Whip the heavy cream and vanilla until stiff peaks form. Carefully fold into the chocolate cheese mixture.
Pour the cheesecake mixture over the cookie crust, cover with foil and refrigerate for 4 hours or overnight.
If you don't have a spring form pan, I've got my favorite one in "things I love"