| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Low-cal |
12 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B |
| 2 |
lb |
Ricotta cheese |
| 1/4 |
c |
Heavy cream |
| 4 |
|
Eggs |
| 1/4 |
c |
Light rum |
| 1 |
ts |
Chocolate flavoring |
| 3 |
tb |
Unsweetened cocoa |
| 3/4 |
c |
Granulated sugar |
| 1 1/2 |
ts |
Powdered sugar |
|
|
9-inch springform pan |
INSTRUCTIONS
In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate
flavoring, cocoa, and sugar until very smooth and creamy. Pour the mixture
into a well-buttered springform pan and bake in a preheated 400-degree oven
for 30 minutes, then reduce the temperature to 325-degrees and continue to
bake for another hour, or until golden brown. Transfer to a wire rack and
allow to cool completely. When completely cooled, remove the sides of the
springform pan and decorate the top of the cake with the powdered sugar.
Either refrigerate or serve immediately. From: Dottie Cross Reformatted for
MM by CLM, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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