ITALIAN MOCHA MARBLE CHEESECAKE RECIPE PAGE 196 IN MY COOKBOOK “COORKEY N’ORLEANS STYLE.”
This cheesecake was made with a half recipe of the ingredients. The full recipe will serve 16 guests. This was for 9 guests and we had extra to send home with some of the guests.
This cheesecake is light, airy and not overly sweet. The reason for the lightness is the use of Ricotta cheese and not cream cheese and the fact that whipped heavy cream is folded into the batter before baking. I used chocolate cream filled cookies similar to Oreos and scraped out the filling to use for the crust. Sometimes you can find plain dark, chocolate cookie wafers and sometimes they are not available, so these worked really well!
I have also used unsweetened cocoa in the filling instead of chocolate milk powder with great success. In the recipe it calls for three containers of ricotta cheese. Try to use whole milk ricotta and each container should be 16 ounces.
This is a great dessert for any special holiday or gathering. I promise you will get lots of compliments and requests for the recipe!!
…until next time, Bon Appetit,