Prep Time
15 min
Cook Time
1h 5 min
Yields
10-12 servings
Soft, creamy cheesecake baked with chocolate chips and served cold.
Courtesy of Alison Kent.
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ingredients
Creamy Ricotta Chocolate Chip
1
tubs (400 g) ricotta cheese
½
cup (125 mL) sour cream
½
cup (125 mL) granulated sugar
¼
cup (60 mL) all-purpose flour
1
tsp (5 mL) vanilla extract
pinch salt
1
cup (250 mL) chocolate chips
1
tsp (5 mL) orange zest, finely grated
Crust
1
cup (250 mL) graham cracker crumbs
2
Tbsp (30 mL) butter, melted
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directions
Step 1
In food processor, blend ricotta, sour cream, sugar, flour, vanilla and salt until smooth. Blend in eggs, 1 at a time. Stir in two-thirds of the chocolate chips, and the zest; pour over crust.
Step 2
Bake in preheated 325°F (160°C) oven 40 minutes; sprinkle with remaining chocolate chips. Bake just until set, about 20 minutes more. Transfer to rack, loosen side and let cool. Refrigerate until cold, about 2 hours.
Step 3
In bowl, stir together graham crumbs and butter; press evenly into greased 8-inch (2 L) springform pan. Bake in preheated 325°F (160°C) oven until golden and firm, about 8 minutes.