Milk Chocolate Ricotta Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and prepare a 20cm springform pan.

   Tip: Use parchment paper to line the bottom of the pan for easy release.

2. 2

   In a large mixing bowl, beat the ricotta cheese with an electric mixer until smooth.

   Tip: Use a whisk or spatula for manual mixing if desired.

3. 3

   In a separate bowl, whisk together the granulated sugar, eggs, milk, and vanilla extract until well combined.

   Tip: Use room temperature ingredients for the best results.

4. 4

   Add the flour, baking powder, and salt to the dry ingredients and mix until combined.

   Tip: Use a rubber spatula to scrape down the sides of the bowl.

5. 5

   Gradually pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.

   Tip: Avoid overmixing the batter.

6. 6

   Pour the batter into the prepared springform pan and bake for 35-40 minutes or until set.

   Tip: Let the cheesecake cool in the pan for 10 minutes before removing.

7. 7

   While the cheesecake cools, melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments.

   Tip: Stir until smooth and set aside.

8. 8

   Once the cheesecake has cooled, drizzle the melted chocolate ganache over the top and refrigerate for at least 4 hours or overnight.

   Tip: Use a sharp knife to create a decorative border around the edges.