Italian Mocha Marble Cheesecake

Italian Mocha Marble Cheesecake

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.

Crust:
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.

Filling:
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 350F. 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.

Chill overnight.

Makes: 10-inch cheesecake; 16 servings

Source of recipe: Chiqui