Ingredients

The following ingredients have 15 Servings
  • 5 ounces semisweet chocolate ((squares or chips- about 3/4 cup))
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup flour
  • 1 pound whole milk ricotta cheese, room temperature
  • 1 pound cream cheese, room temperature
  • 1 cup whole milk sour cream, room temperature
  • 5 large eggs, beaten, room temperature
  • 1/2 cup half and half, room temperature
  • 1/3 cup amaretto
  • 1 1/4 cups sugar
  • 1/3 cup cocoa powder
  • 1/4 cup flour

Instruction

  • Set one rack in the middle of the oven and one rack below. Preheat oven to 300 degrees F.Place a piece of parchment paper over the bottom of a 9 inch springform pan, then seal the springform pan edge around the base. The base should be covered by parchment paper with edges of the paper sticking out from the sides of the pan. This paper will keep the cheesecake from sticking to the bottom of your pan. Grease the inner sides of the springform pan with butter or cooking spray, making sure the sides are fully coated. Do not spray the parchment paper on the bottom.IMPORTANT: Make sure your springform pan is fully locked and secure around the parchment paper! There is nothing worse than filling a springform pan with batter and having the pan fall apart or leak on you. If you have an older or lower quality pan that doesn't lock tightly, you may want to cut the parchment paper into a circle to line the bottom rather than letting the edges stick out, so there is no layer of parchment to interfere with the seal.
  • Place the chocolate pieces in a small microwave-safe bowl and microwave on high for 75-90 seconds till softened. Stir till melted and smooth. Set aside.
  • In a medium mixing bowl, cream together butter and sugar with an electric mixer till light and fluffy. Beat in one egg at a time.
  • Add the melted chocolate and mix till blended.
  • Add the flour. Mix on low speed till the batter just comes together smoothly. Do not overmix.
  • Use a spatula to spread the batter into an even layer in the bottom of the springform pan on top of the parchment paper. Set springform pan aside. Clean and dry your electric mixing beaters.
  • Put a kettle or pan full of water on the stovetop to boil.In a larger mixing bowl, use the electric mixer to mix together the ricotta cheese and the cream cheese till fluffy.
  • Add the sour cream, beaten eggs, half and half, amaretto, and sugar. Mix on low speed till the batter is smooth. Do not overmix or whip on high speed; this will put air bubbles into the batter and make the cheesecake more prone to cracking.
  • Sift together the cocoa powder and the flour. Add to the batter. Mix on low speed till the batter is smooth and evenly cocoa colored. Do not overmix.
  • Pour the batter into the springform pan on top of the fudge layer.
  • Carefully pour the boiling water from the kettle or pot into your large roasting pan. Place the roasting pan with hot water onto the bottom rack of the oven. Place the filled springform pan on the middle rack of the oven above the roasting pan, as close to the center of the oven as possible. The pan will be very full of batter, take care when moving it.Close the oven. Let the cheesecake slowly cook for 90 minutes, until the batter is firm around the edges with a small area wobbly in the center (about the size of a quarter). Turn the oven off and keep the oven door closed. Let the oven slowly cool down for 2-3 hours. Do not open the oven door.Take the cake out of the oven and place it on the kitchen counter. Let it sit for another hour till it fully returns to room temperature.Place the cake in the refrigerator. Let it chill for 6 hours to overnight.Remove cake gently from the springform pan. Cake should be solid enough to lift in one piece. Gently lift the cake and remove the parchment paper from the bottom by sliding it out from under the cake. Place the cake on a plate or stand. If the cake seems too delicate to move, you can slice and serve it directly from the springform pan-- no need to remove the cake or the parchment paper.Serve cake chilled. Use a knife dipped in hot water to slice; dip the knife between slices to keep the cuts neat and clean.
  • Store cake in the refrigerator. This cake can be topped with ganache or drizzles of chocolate for extra decadence, if desired. Enjoy!