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Print this Recipe    Chocolate Ricotta

Cioccolata Cheesecake

2 pounds ricotta cheese
1/4 cup heavy cream
4 eggs
1/4 cup light rum
1 teaspoon chocolate flavoring
3 tablespoons unsweetened cocoa
3/4 cup sugar
1 1/2 teaspoons confectioner's sugar

In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate
flavoring, cocoa and sugar until very smooth and creamy. Pour the
mixture into a well-buttered 9-inch springform pan and bake in a
preheated 450 F oven for 30 minutes, then reduce the temperature
to 325 F and continue to bake for another hour, or until golden
brown. Transfer to a wire rack and allow to cool completely. When
completely cooled, remove the sides of the springform pan and
decorate the top of the cake with the confectioner's sugar. Either
refrigerate or serve immediately.

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