Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Graham crackers or shortbread crumbs

  2. 1 tablespoon brown sugar

  3. 1 tablespoon ground cinnamon

  4. 1/4 cup unsalted butter, melted and cooled For the Filling:

  5. 1 pound cream cheese

  6. 1 cup ricotta cheese

  7. 4 eggs

  8. 1/3 cup unsweetened cocoa powder

  9. 1 teaspoon vanilla extract

  10. 1 cup sugar

  11. 3 tablespoons brewed strong black coffee

  12. 2 teaspoons ground cinnamon For the Topping:

  13. 1 cup sour cream

  14. 1/2 cup superfine sugar

  15. 1 tablespoon cocoa powder

  16. 1 teaspoon cinnamon

Instructions Jump to Ingredients ↑

  1. 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 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. 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. TO SERVE: Run a knife around the edge of the pan and gently remove the sides.


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