Mint Chocolate Ricotta Cheesecake

Instructions

1. 1

   Preheat oven to 180°C. Prepare the graham cracker crust by mixing the crust ingredients together until well combined.

   Tip: Press the mixture into the bottom of a springform pan.

2. 2

   Bake the crust for 10 minutes, then set aside to cool.

   Tip: Allow the crust to cool completely before filling.

3. 3

   In a large mixing bowl, beat the eggs until well combined.

   Tip: Use a stand mixer or a hand mixer for this step.

4. 4

   Gradually add the granulated sugar to the eggs, beating until smooth.

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

5. 5

   In a separate bowl, mix the ricotta cheese and mint extract until smooth.

   Tip: Don't overmix the filling.

6. 6

   Add the ricotta mixture to the egg mixture, beating until combined.

   Tip: Add the heavy cream gradually, beating until the desired consistency is reached.

7. 7

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

   Tip: Allow the chocolate to cool slightly before folding it into the filling.

8. 8

   Fold the chocolate into the filling until well combined.

   Tip: Stir in the confectioners' sugar until combined.

9. 9

   Pour the filling into the prepared crust.

   Tip: Smooth the top of the filling with a spatula.

10. 10

    Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

    Tip: Don't overbake the cheesecake.

11. 11

    Allow the cheesecake to cool completely in the pan.

    Tip: Once cooled, refrigerate the cheesecake for at least 4 hours before serving.

12. 12

    Just before serving, melt the unsalted chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Drizzle the melted chocolate over the top of the cheesecake in a zig-zag pattern.

13. 13

    Garnish with fresh mint leaves.

    Tip: Sprinkle confectioners' sugar over the top of the cheesecake, if desired.