Stracciatella Cheesecake
Equipment
- Springform pan
- Rolling Pin
- Bowl
Ingredients
- 250 g chocolate cookies
- 100 g melted butter
- 400 g ricotta
- 250 g mascarpone
- 150 g powdered sugar
- 100 g chocolate flakes
- 150 g melted chocolate
Instructions
- First add the cookies to a resealable bag and crush them into fine crumbs using a rolling pin. Fill a bowl with the crumbs before mixing them with the butter and adding half of the mix to another bowl.
- Pour the cookie crumb mix from one of the bowls into a cake springform pan and press the mixture into the base. Also make sure there's a raised ½ inch "border" all the way around. Refrigerate the springform pan for 30 minutes.
- Now mix the ricotta, mascarpone, and powdered sugar into a smooth mixture and fold in the chocolate flakes.
- Pour the melted chocolate onto the cookie base in the springform pan. Add the stracciatella mix on top and smooth it down. Try to make sure that the melted chocolate doesn't mix with the stracciatella.
- For the finishing touch, sprinkle the second bowl of cookie crumbs on top of the stracciatella.