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 325º
• 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