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- 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
Line a 9-inch springform cake pan with foil and lightly grease the sides.
FOR THE CRUST:
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.
FOR THE FILLING:
Place the cream cheese, ricotta cheese, eggs, cocoa powder and vanilla 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 the topping.
FOR 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.
nutrition information per serving
445 calories; 26g total fat; 137mg cholesterol; 255mg sodium; 46g carbohydrates; 2g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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