Salted Chocolate Ricotta Cheesecake

Instructions

1. 1

   Preheat the oven to 160°C (320°F).

   Tip: Use oven mitts when removing the cheesecake from the oven.

2. 2

   In a medium bowl, whisk together the flour and baking powder. Set aside.

   Tip: Don't overmix the dry ingredients.

3. 3

   In a large mixing bowl, beat the ricotta cheese until smooth.

   Tip: Add the sugar gradually and beat until combined.

4. 4

   Beat in the eggs one at a time, followed by the butter, until well combined.

   Tip: Make sure the butter is softened before adding to the cheese mixture.

5. 5

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

   Tip: Don't overheat the chocolate.

6. 6

   Stir the chocolate into the cheese mixture until well combined.

   Tip: Add the vanilla extract and mix well.

7. 7

   Pour the batter into a greased and floured springform pan.

   Tip: Don't overfill the pan.

8. 8

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

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

9. 9

   Remove the cheesecake from the oven and let it cool completely.

   Tip: Cover with plastic wrap and refrigerate for at least 4 hours.

10. 10

    Just before serving, drizzle with salted caramel sauce and sprinkle with sea salt and chocolate shavings.

    Tip: Serve chilled and enjoy!