"2 cups (scant) of Maisena-style cookie crumbs ground in a food processor or liquidizer"
"1/2 cup (scant) of melted butter"
"3 tablespoons of sugar"
Filling
"750 g of ricotta cheese"
"1 cup (scant) of heavy cream mixed with 1 tablespoon of freshly squeezed lime juice"
"1 cup (scant) of sugar"
"1/2 cup (scant) of unsweetened cocoa powder"
"200 g of melted semi-dark chocolate"
To decorate
"1 cup (scant) of heavy cream, whipped"
Accessories
"22 cm diameter springform pan"
"Cake box"
"2 cups (scant) of Maisena-style cookie crumbs ground in a food processor or liquidizer"
"1/2 cup (scant) of melted butter"
"3 tablespoons of sugar"
Filling
"750 g of ricotta cheese"
"1 cup (scant) of heavy cream mixed with 1 tablespoon of freshly squeezed lime juice"
"1 cup (scant) of sugar"
"1/2 cup (scant) of unsweetened cocoa powder"
"200 g of melted semi-dark chocolate"
To decorate
"1 cup (scant) of heavy cream, whipped"
Accessories
"22 cm diameter springform pan"
"Cake box"
1
Preheat the oven to medium temperature
2
Mix the cookie crumbs with butter and sugar
3
Line the bottom of the springform pan, pressing it well with your fingers
4
Refrigerate
Filling
"In a bowl, beat the ricotta cheese until smooth
Add heavy cream, sugar, cocoa powder, and whipped eggs
Beat well."
"Add egg whites one by one, beating well after each addition."
"In another bowl, whip the egg whites until stiff peaks form."
"Carefully fold the ricotta mixture into the egg white mixture."
"Add the liqueur
Pour into the prepared pan and smooth out
Top with melted chocolate and let set at room temperature for about 30 minutes."
"Use a fork to create a marbled effect on the surface of the cheesecake."
"Bake until a toothpick inserted in the center comes out clean (about 1 hour and 30 minutes)."
"Let cool and remove from pan
Top with whipped cream and decorate as desired
Refrigerate until serving time."
