It all started with the high price of gasoline. No, there’s no gas in the recipe, but this is where the thread begins.
We have the fuel saver program at our grocery store and I find myself sometimes purchasing items because I can get a nickel off each gallon of gas, rather than because I need the item. This was the case with ricotta cheese. I found myself with two packages that were approaching their expiration date. So one of them became this delicious dessert.
The picture looks like a brownie, but in fact, this is a baked chocolate cheesecake. I happened to have gluten-free graham crackers on hand, so the crust was gluten free. That was a bonus for my neighbor Karen, who has celiac and often does the taste tests for my GF recipes.
But even my other neighbors, Layton and Becky, who do not need gluten free, enjoyed the cheesecake blissfully unaware that it was GF.
I had created another chocolate cheesecake a year or so ago, but there were too many ingredients and steps. So I simplified it and we loved the result.
Makes an 8″ square pan, or 16 servings.
Graham cracker crust:
1 cup graham cracker crumbs
1/4 cup sugar
4 TBS butter, softened
15 oz ricotta cheese
4 oz cream cheese
1 cup sugar
3/4 cup unsweetened cocoa powder
1 tsp vanilla
3/4 cup almond flour – sifted because it can be lumpy and no one wants lumpy cheesecake
Garnish – 1 cup dark chocolate chips
Filling: beat the ingredients in the order listed until smooth.
Pour them over the unbaked crust.
Bake for 30 – 35 minutes or until a crack forms on the top.
Pull cheesecake out of the oven and while very hot, sprinkle the top with the chocolate chips.
Put the cake back into the oven for one minute.
Pull out of the oven and spread the chips which will become a light frosting.
That’s it. Of course, you should wait until the cake is cooled to try it. Good luck with that!
I hope you have friends to share this with because it is very rich. Very very rich.