This recipe is one of my Adoptees. After making it, I felt it needed something to perk it up a bit and Chocolate Fluff Icing recipe#81988 was a perfect addition. This cheesecake has a different texture than traditional cream cheese cheesecakes but delicious none the less. Enjoy!
Provided by Pamela
Categories Cheesecake
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease sides of 8 or 9-inch springform pan.
- Combine crust ingredients; mix well.
- Press evenly over bottom of pan.
- Chill while preparing filling.
- In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth.
- Add eggs, one at a time; beat until smooth.
- Stir in walnuts.
- Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes.
- Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
- Cool completely; chill at least 4 hours.
- If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.
Nutrition Facts : Calories 380.6, Fat 18.8, SaturatedFat 7.6, Cholesterol 90.8, Sodium 280.3, Carbohydrate 40.2, Fiber 1.6, Sugar 28.4, Protein 15.5
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