Eggless Ricotta CheeseCake

Ingredients:

For Crust:

Chocolate wafers or Marie biscuits - 10

Butter- 2 Tbsp

For cake :

Ricotta Cheese - 15 Oz or 425 Gm

Cream cheese - 8 Oz  or 200 Gm

All purpose flour - 1 Tbsp

Corn starch - 1 Tbsp

Vanilla extract - 2 Tsp

Butter milk - 1/4 Cup

Sugar(granulated) - 1 Cup

Chocolate chips - 1/2 Cup

For Topping :

Semi sweet chocolate - 1 Cup

Heavey cream - 1/3 Cup

Butter - 2 Tsp

Method:

1) Make crumbs of chocolate wafers or chocolate biscuits and add butter to it and mix well.

2) Add this mixture to a greased cake pan to from a even bottom layer and put the pan in refrigerator.
    I covered my cake pan with aluminium foil to remove the cake easily from pan. Use springform pan to remove cake easily from pan.



3) Preheat oven to 350° F or 175° C.

4) Drain ricotta cheese to remove any water and take it in a bowl and whisk it well.

5) Add cream cheese, sugar, all purpose flour, corn starch, vanilla extract and mix well or put it in food processor for 2 min. Add chocolate chips and mix well.

6) Put this mixture in cake pan which we bottomed with crust. Take another big pan (like lasagna pan) and add boiling water in it. Fill 1/4 with boiling water. Put the cake pan in this big pan and bake in preheated oen for 75 min.

7) Let it cool at room temp and then put in refrigerator for 2 hrs.

 


8) In a microwave safe bowl take cream and butter and heat it for 30 sec. and pour it on chocolate and mix well. Chocolate should get completely melted. Let this mixture cool for 20-30 min till thickens.

9) Pour this thickened chocolate cream mixture on cake.




10) Refrigerate cake for 24 hrs and then serve. You can decorate with your favorite chocolate icing.

Eggless Ricotta Cheesecake