Ingredients:
1 1/4 cups fine chocolate wafer crumbs, processed in blender or food processor ( about 25 cookies)
3 tablespoons margarine, melted
4 cups light ricotta cheese ( 30 oz.)
1 1/4 cups light brown sugar, packed
1/3 cup unsweetened cocoa powder
1/2 cup half-and-half
1/4 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
1/2 cup walnuts, coarsely chopped ( 2 oz.)
confectioners’ sugar (optional)
Directions:
Lightly grease sides of 8 or 9-inch springform pan.
Combine crust ingredients; mix well.
Press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth.
Add eggs, one at a time; beat until smooth.
Stir in walnuts.
Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes.
Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
Cool completely; chill at least 4 hours.
If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.
Servings: 10
Time preparation: 25 min.
Time total: 95 min.