Ricotta Cheesecake

Filling:
2 cups of ricotta cheese
1 cup of sugar
1 package of semi sweet mini choc chips
5 eggs
1 tbsp vanilla extract

Mix ingredients together with mixer on high until smooth and fluffy. Pour contents into two deep dish pie molds with chocolate cookie crust.

Crust:
I made brownie cookie crust by making a thin layer or brownies in a pie mold. See recipe for brownies.
You may also use store bought chocolate cookie crust.

Preheat the oven at 325. Bake for 45 minutes. Raise temperature to 375 and cook for an additional 20-30 minutes until the top browns slightly.

Cool and serve.

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