2 cups of crushed biscuits (chocolate or vanilla) or process in a blender
1/2 cup of melted butter or margarine
3 tablespoons of lemon juice
750g fresh ricotta or Minas cheese, unsalted, at room temperature
1 cup of sour cream - soured with 1 tablespoon of lemon juice
1 cup of grated cheese (ricotta or Minas)
2 tablespoons of all-purpose flour
3 egg yolks, separated
2 tablespoons of cocoa liqueur
180g melted dark chocolate
1 cup of whipped cream
2 cups of crushed biscuits (chocolate or vanilla) or process in a blender
1/2 cup of melted butter or margarine
3 tablespoons of lemon juice
750g fresh ricotta or Minas cheese, unsalted, at room temperature
1 cup of sour cream - soured with 1 tablespoon of lemon juice
1 cup of grated cheese (ricotta or Minas)
2 tablespoons of all-purpose flour
3 egg yolks, separated
2 tablespoons of cocoa liqueur
180g melted dark chocolate
1 cup of whipped cream
Mix well the crushed biscuits with butter or margarine and lemon juice
Spread and press firmly at the bottom of a 22cm diameter springform pan
Refrigerate during the preparation of the filling
Preheat the oven to moderate temperature (170°C)
In a bowl, beat well ricotta or Minas cheese, sour cream, lemon juice, and flour
Add the egg yolks one by one, beating well after each addition
Separately, whip the egg whites until stiff and fold gently into the cheese mixture with care
Combine the cocoa liqueur and pour into the prepared pan lined with biscuits
Douse with melted dark chocolate and let cool
Then, pass a fork in zigzag to marble the filling
If preferred, simply combine the chocolate with the cheese filling, mixing carefully
Bake for 1 hour and 40 minutes, or until inserting a knife into the center of the cake comes out clean
Turn off the oven and let cool with the door open
After cooling, remove the pan ring
Whip the sour cream to chantilly point and decorate the cake with a piping bag
Refrigerate until serving time
