Melted butter
3 tablespoons of cornstarch
2 cups of crushed graham crackers (similar to maisena)
Refrigerated cream cheese mixture
1 cup of heavy cream mixed with 1 tablespoon of lemon juice and 1 cup of sugar
1 cup of ricotta cheese
2 tablespoons of all-purpose flour
2 tablespoons of cocoa powder
750g of ricotta cheese
3 large eggs
200g of melted semi-sweet chocolate
For decoration:
1 cup of heavy cream, whipped
Auxiliary materials:
Baking pan with a 22cm diameter opening. Confectionery bag
Melted butter
3 tablespoons of cornstarch
2 cups of crushed graham crackers (similar to maisena)
Refrigerated cream cheese mixture
1 cup of heavy cream mixed with 1 tablespoon of lemon juice and 1 cup of sugar
1 cup of ricotta cheese
2 tablespoons of all-purpose flour
2 tablespoons of cocoa powder
750g of ricotta cheese
3 large eggs
200g of melted semi-sweet chocolate
For decoration:
1 cup of heavy cream, whipped
Auxiliary materials:
Baking pan with a 22cm diameter opening. Confectionery bag
Melted butter
Bake the oven to medium temperature
Mix crushed graham crackers with melted butter and cornstarch
Press into the bottom of the baking pan, making sure it's well-covered
Chill in the refrigerator
Refrigerated cream cheese mixture
In a bowl, beat the ricotta cheese, heavy cream, lemon juice, sugar, and flour until smooth
One by one, add the eggs to the mixture, beating well after each addition
In another bowl, beat the egg whites until stiff peaks form
Gently fold the egg whites into the ricotta mixture with caution
Add the cocoa powder
Melted semi-sweet chocolate
Pour the cheesecake batter into the prepared baking pan
Drizzle melted chocolate on top and refrigerate for 1 hour and 30 minutes
Use a fork to create a marbled effect on the surface of the cheesecake
After baking, let it cool before serving
Refrigerate until ready to serve.
