The result of combining my favorite ingredients of about 4 different cheesecakes. It makes a light airy but very rich cheesecake. This is one of the desserts I made for Pastore's Restaurant.
2 1/2 cups chocolate wafer cookie crumbs
1/2 teaspoon cinnamon
1 stick butter
1 tablespoon Hershey's Instant Chocolate (not cocoa powder)
Crush cookies into fine crumbs in a food processor. Add cinnamon, butter and chocolate. Process. Press into bottom and sides of a 10-inch springform pan. Chill.
2 cups heavy cream, whipped and chilled
6 large eggs
1 1/2 cups sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 tablespoons Hershey's Instant Chocolate Mix
1/2 cup brewed Espresso (cooled) or triple strength coffee
1/2 cup flour, sifted
3 containers (16 oz.) ricotta cheese (smooth brand)
8 (1-ounce) semi-sweet chocolate squares
Preheat oven to 350°F. Whip cream and chill.
Have all other ingredients at room temperature. In a large bowl beat eggs until lemon colored. Gradually add sugar, salt and vanilla.
Dissolve instant chocolate in cooled espresso. Pour mixture (chocolate and coffee) into a large processor bowl. (Unless you have the DLC7 or PRO machine from Cuisinart you will have to do this in 2 batches.)
Add ricotta cheese and egg mixture and process until smooth. Add sifted flour and process once again until smooth.
Pour mixture into a large bowl and very gently fold in chilled, whipped cream until white streaks disappear. Pour mixture into chilled crust.
Melt chocolate squares and cool slightly. Swirl into cheesecake using a knife to give a marbled effect.
Place pan on a rimmed cookie sheet and bake 1 hour and 25 minutes.
Turn off heat, open oven door and let cake stand 1 hour.
Makes: 10-inch cheesecake; 16 servings