Besides, my frequent trips to the internet to find out about the latest weather reports in the East Coast of the US, I was preoccupied with making 2 chocolate ricotta cheesecakes for an outdoor ‘spaghettata’. A spaghetta is a sort of a dinner or party and the menu is made up mainly of different spaghetti dishes.
The event will be held at the villa of an acquaintance..luckily it is in the mountains so I know the air will be cool and fresh. But the dessert will be a ricotta chocolate cheesecake.
I cheated a bit on this one..with temps in the 100’s here everyday… I did not feel like making a full blown cheesecake and used as a principal ingredient, a chocolate box cake mix that has pudding added to . It is half homemade and half pre made…well anyway it was surprisingly delicious and not one piece of 2 of these cheesecakes was left over.
Chocolate Ricotta Cheesecake squares
2 lbs ricotta cheese
8 ounces baking chocolate chopped
rind of one orange
1/4 cup orange juice
1/2 cup sugar
! box chocolate cake mix with pudding
3 eggs
1/3 cup canola oil
1/2 cup water
In bowl, mix ricotta with orange rind and chopped chocolate and sugar. Set aside. Mix cake mix as package directs with rest of ingredients. Blend. Butter and flour a 13 x 9” pan. pour in batter. Spoon ricotta mixture on top. Bake at 350 degrees for 50 minutes or until ricotta on top becomes brown. Remove from oven and let cool.Cut into squares
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Posted inCaro Diario. (Dear diary...) Country Living Entertaining Italian Culture La Dolce Vita (Dessert Recipes) Recipes
Chocolate Ricotta Cheesecake Squares | Two Cheesecakes and a Spaghettata
I’m not a big fan of making chocolate flavored cheesecake, but I think it’s worth another try. Don’t get me wrong, I love eating them of course! It’s just that I can’t seem to perfect the right amount of chocolate flavor in it without throwing that earthy flavor of ricotta cheese. Anyways, I will be trying your recipe for sure. 🙂
Ellen: yes I think you will like this one. However, one way to make ricotta cheese less ‘earthy’ tasting is to make it creamy by putting it in food processor till it is creamy (not liquid of course). Another version is to totally eliminate the ricotta and use cream cheese instead. Of course it must be softened and blended well with the sugar, but it makes a great variation also. Let me know