Sicilian Cheesecake Best Dishes

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Sicilian Cheesecake

"Wonderfully smooth and scrumptious cheesecake that uses ricotta cheese in place of cream cheese. Very, very smooth to make!"

Ingredients :

1 half of cups crushed chocolate cookies
3 tablespoons butter
2 half of cups ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons finely chopped candied lemon and orange peel
2 tablespoons creme de cacao liqueur
2 (1 ounce) squares bittersweet chocolate, grated
half of cup heavy cream
1 tablespoon confectioners' sugar, or to flavor
2 (1 ounce) squares bittersweet chocolate, grated

Instructions :

Prep : 30M	Cook : 10M	Ready in : 6H30M

In a small bowl, blend collectively the beaten cookies and butter. Press into the lowest of a 9 inch springform pan. Refrigerate at the same time as you put together the filling.
In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla till light and fluffy the usage of an electric powered mixer. Stir in candied peel and a pair of oz of grated chocolate by way of hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for six hours, or overnight.
Just earlier than serving, whip cream with 1 tablespoon of confectioners' sugar till stiff in a small bowl the use of an electric mixer. Run a knife across the outside fringe of the cake, and get rid of the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with final grated chocolate. Serve right now.

Notes :

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