 Walnut Brownie Cheesecake
Makes 12 servings
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Ingredients
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Crust
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1-1/4
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cups fine chocolate wafer crumbs (about 25 cookies, processed in blender or food processor)
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3
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tablespoons melted margarine
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Filling
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4
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cups (30 ounces) SARGENTO® Light Ricotta Cheese
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1-1/4
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cups packed light brown sugar
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1/3
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cup unsweetened cocoa powder
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1/2
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cup half-and-half
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1/4
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cup all-purpose flour
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1
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teaspoon vanilla
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1/4
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teaspoon salt
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3
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eggs
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1/2
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cup (2 ounces) coarsely chopped walnuts
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Confectioners' sugar (optional)
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Lightly grease sides of 8- or 9-inch springform pan. Combine crust ingredients; mix well. Press evenly over bottom of pan. Chill while preparing filling. In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth. Add eggs, one at a time; beat until smooth. Stir in walnuts. Pour batter over crust. Bake at 350°F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula. Cool completely; chill at least 4 hours. Sift confectioners' sugar over cheesecake immediately before serving, if desired.
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© Sargento® Foods Inc.
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Printed
from fbnr.com
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