Chilli Chocolate Ricotta Cheesecake

Instructions

1. 1

   Preheat oven to 180°C. Prepare a 20cm (8 inch) springform pan by greasing and dusting it with flour.

2. 2

   Combine the flour, baking powder, and salt in a bowl.

   Tip: This ensures the crust sets well.

3. 3

   In another bowl, whip the ricotta until smooth, then add the sugar and whip further.

   Tip: This helps to aerate the ricotta and adds sweetness.

4. 4

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: This prevents the chocolate from seizing up.

5. 5

   In a separate bowl, whisk the eggs and vanilla extract.

6. 6

   Combine the chocolate and ricotta mixture with the egg mixture, stirring until smooth.

   Tip: This creates a rich, creamy texture.

7. 7

   Add the flour mixture to the wet ingredients and stir until combined.

   Tip: Avoid overmixing to prevent a dense cheesecake.

8. 8

   Transfer the batter to the prepared springform pan and smooth the top.

   Tip: Make sure the edges are even and smooth.

9. 9

   Bake for 35-40 minutes or until the edges are set and the center is just slightly jiggly.

   Tip: Avoid overbaking to prevent the cheesecake from drying out.

10. 10

    Remove from oven and let cool in the pan for 10 minutes.

    Tip: Allow the cheesecake to settle and prevent cracking.

11. 11

    Run a knife around the edges to release the cheesecake, then transfer it to a wire rack to cool completely.

    Tip: This helps the cheesecake to cool evenly and prevents it from becoming misshapen.

12. 12

    Once cooled, refrigerate the cheesecake for at least 2 hours before serving.

    Tip: This allows the flavors to meld together and the cheesecake to set properly.