- Course: Dessert
- Total Time: Under 4 Hours
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 5 Times
Can be made ahead of time.
Preheat oven to 350°F (180°C).
1. Crust: In a bowl, combine crumbs, water and margarine; mix well. Press onto sides and bottom of springform pan; refrigerate.
2. In a food processor, combine ricotta and cottage cheeses, sugar and eggs; process until completely smooth. Add flour, sour cream and vanilla; process until well combined. Pour into pan. Melt chocolate with water and stir until smooth. Spoon onto cake in several places and swirl through lightly with a knife. Bake for 65 minutes or until set around edge but still slightly loose in center. Let cool; refrigerate until well chilled.
For a mocha flavor, dissolve 2 tsp (10 mL) instant coffee in same amount of water and add to batter.
When using margarine, choose a soft (nonhydrogenated) vrsion to limit consumption of trans fats.
Make ahead: Prepare up to 2 days ahead. Freeze for up to 6 weeks.
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