kahlua, hazelnut chocolate , baked ricotta cheesecake topped with a fresh blueberry compote

Ingredients

1.25 Litres Ricotta Cheese
1/8 Cup Flour
¼ Cup Icing Sugar
75 Ml Kahlua
1.5 Cups Graham Cracker Crumbs
5 Eggs Beaten
100gr. Lindt Hazelnut Chocolate
¼ Cup Butter, Melted
¼ Cup Sugar

Blueberry Compote
1 Cup Fresh/ Frozen Blueberries
2 Tbsp Sugar
½ Cup Water
1 Tbsp Corn Starch/ 2 Tsp Water

Method

• Preheat oven to 325’f.
• In a double boiler add chocolate and stir until melted
• Prepare graham cracker crumb mix
• Place crumbs in a bowl, mix in sugar and melted butter
• Place on the bottom of a spring form pan, press firmly
• Put ricotta in a bowl ,add eggs, kahlua, flour and icing sugar
• Blend well with a rubber spatula
• Add mixture over the top of crust and bake in oven until golden brown ,approx. 1 ½ - 2 hours
• To test for doneness: put toothpick in cake, if the toothpick comes out clean the cake is done
• Another test: press on the center of cake, if the cake springs back it is ready
• Cool ricotta cheesecake in refridgerator, slice and serve
• For low carb version- substitute equal amounts of sugar for splenda. Also substitute flour for soy flour. Substitute lindt chocolate for unsweetned chocolate
  Low carb version count/ 7 g. Per serving.
  
  Blueberry compote: place blueberries, water, and sugar in a sauce pan, bring to a boil, turn down to a simmer. Combine cornstarch and water into a paste, slowly drizzle mixture into berries, whisking continuosly. Let cook for 5 minutes, cool in fridge. Spoon over cheesecake
  
  
  
  Recipes created by Executive Chef Frank Abbinante