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Home Veal Chops With Milk

Chocolate Cheesecake with Riccotta Cheese Recipe

Ingredients

How to make it

  • Directions:
  • 1. Prepare VANILLA WAFER CRUST.
  • 2. Place ricotta cheese in food processor or blender; process until smooth. Stir together cocoa, sugar and gelatin in small saucepan; stir in 1/2 cup milk. Let stand 5 minutes to soften gelatin. Cook over medium heat, stirring constantly, until gelatin is completely dissolved; remove from heat. Add gelatin mixture and 1 teaspoon vanilla to ricotta cheese in food processor; blend well. Pour into medium bowl; refrigerate until mixture mounds slightly when dropped from spoon.
  • 3. Prepare whipped topping mix as directed on package using remaining 1/2 cup milk and remaining 1/2 teaspoon vanilla; fold into cocoa mixture. Pour gently over prepared crust.
  • 4. Cover; refrigerate until firm, about 4 hours. Just before serving, remove side of pan. Cover; refrigerate leftover cheesecake. 12 servings.
  • VANILLA WAFER CRUST: Heat oven to 350°F. Stir together 10 finely crushed vanilla wafer cookies, 1 tablespoon HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa and 1 tablespoon melted light corn oil spread. Press onto bottom of 8-inch springform pan. Bake 5 minutes or until set. Cool completely on wire rack.

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The Cook

bamma Lincoln, RI

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