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Florentine Cheesecake

Source: Close-up on Cakes
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  13 Hours 40 Minutes
  Serves 12
For the Crust:
1 1/2 cups Graham crackers or shortbread crumbs
1 tablespoon brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter, melted and cooled
For the Filling:
1 pound cream cheese
1 cup ricotta cheese
4 eggs
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup sugar
3 tablespoons brewed strong black coffee
2 teaspoons ground cinnamon
For the Topping:
1 cup sour cream
1/2 cup superfine sugar
1 tablespoon cocoa powder
1 teaspoon cinnamon
Florentine Cheesecake Recipe at
Line a 9-inch springform cake pan with foil and lightly grease the sides.

Combine the cracker or shortbread crumbs, brown sugar, and cinnamon in a bowl, then stir in the melted butter. Press the mixture into the base of the prepared pan.

Preheat the oven to 325 degrees F.

Place the cream cheese, ricotta cheese, eggs, cocoa powder, and vanila in a food processor and process until smooth. Add the sugar, coffee, and cinnamon and continue to beat for 10 minutes, or until the mixture is combined.

Pour into the crust-lined pan and bake for 1 hour, or until just firm to touch. Allow the cake to stand for 5 minutes before spreading on the topping.

Combine the sour cream, sugar, cocoa powder, and cinnamon in a bowl and stir thoroughly. Spread over the cooked cheesecake and return to the oven for 10-15 minutes, or until just set. Allow the cheesecake to cool completely in the pan before refrigerating overnight.

Run a knife around the edge of the pan and gently remove the sides.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 12
Calories: 445
Fat. Total: 26g
Fiber: 2g
Carbohydrates, Total: 46g
Sodium: 255mg
% Cal. from Fat: 53%
Cholesterol: 137mg
Protein: 10g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Donna Reviewed: 12/26/2007
This is probably the best cheesecake I've ever made. My husband does not like anything too sweet, and he loved it. The cocoa and cinnamon are delicious together. I used Walker's shortbread for the crust and it was delicious. It's a bit involved, so it's a dessert for special occasions, but I would definitely make this again.
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