Chocolate Ricotta Cheesecake

"From top of Hershey's can."
 
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Ready In:
1hr 20mins
Ingredients:
8
Serves:
16
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ingredients

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directions

  • Preheat oven to 325.
  • Sprinkle crumbs on bottom of 9" springform pan.
  • Process ricotta until smooth in food processor.
  • Add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla. Process just until well blended.
  • Pour over crumbs.
  • Bake 50 minutes or until edges are set.
  • Turn off oven. Leave in oven with door ajar for 1 hour.
  • Remove from oven.
  • Cool.
  • Refrigerate until thoroughly chilled.
  • YOGURT CHEESE: line a non rusting colander or sieve with double thickness cheesecloth. Place yogurt in colander over a deep bowl. Refrigerate until liquid no longer drains from yogurt -- about 24 hours. Discard liquid.

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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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