No Crust Cheesecake
This no crust cheesecake recipe is made with ricotta cheese and is spiced up with tangy lemon, sweet cinnamon and crumbled brownie topping.
1/2 cup butter, melted
1/2 cup cocoa powder
1 cup granulated sugar
1 teaspoon vanilla
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 large eggs, at room temperature, seperated
2/3 cup granulated sugar
2 cups ricotta cheese, drained
2 teaspoons pure vanilla extract
2 teaspoons grated lemon zest
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
Serves 6 – 8
Preheat oven to 350 degrees F/180degrees C.
Grease a 8 inch baking pan with oil.
Mix together melted butter and cocoa powder until smooth. Add in sugar, eggs and vanilla, mix until well incorporated. Stir in flour, baking powder and salt until well incorporated.
Pour batter into prepared baking pan and bake for 15 – 20 minutes, or until brownies until an inserted toothpick comes out clean. Don’t over bake. Set to cool.
Preheat oven to 325 degrees F/160degrees C.
Grease a 9 inch spring form pan with oil.
Whip egg whites till soft peaks, set aside.
In a separate bowl beat together egg yolks and sugar until it is a pale yellow and has thickened. Add in ricotta, vanilla, lemon zest, cinnamon and nutmeg until well incorporated.
Fold in whipped egg whites into ricotta mixture until well incorporated.
Pour batter into prepared spring form pan, and bake for 70 to 80 minutes, or until cheesecake has set. Set to cool.
Place half of baked brownie into food processor puree until brownie is crumbly. (The other half is a tasty treat for you) Spread over top of baked cheesecake and cover. Place in fridge for about 6 hours before serving.