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Cioccolata Cheesecake
Dorothy Cross-TMPJ72B 2 pound Ricotta cheese 1/4 cup Heavy cream 4 Eggs 1/4 cup Llight rum 1 teaspoon Chocolate flavoring 3 tablespoon Unsweetened cocoa 3/4 cup Sugar 1 1/2 teaspoon Confectioner`s sugar In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate flavoring, cocoa and sugar until very smooth and creamy. Pour the mixutre into a well-buttered 9-inch springform pan and bake in a preheated 44 F oven for 30 minutes, then reduce the temperature to 325 F and continue to bake for another hour, or until golden brown. Transfer to a wire rack and allow to cool completely. When completely cooled, remove the sides of the springform pan and decorate the top of the cake with the confectioner`s sugar. Either refirgerate or serve immediately. |
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