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Two Cheesecakes and a Spaghettata

Posted in Abruzzo, Caro Diario.(dear diary..), Chianti, Country House Living, cucina, cucina povere, desserts, entertaining, La Dolce Vita, Liguria, Mediterranean Culinary Cruise, recipes, Rome, Sicily, the Mediterranean diet, Todi, Travel & customs, Tuscan, Umbria, Uncategorized, Venice, and wine

Besides, my frequent trips to the internet to find out about the latest weather reports in the East Coast of the US, I was preoccupied with making 2 chocolate ricotta cheesecakes for an outdoor ‘spaghettata’. A spaghetta is a sort of a dinner  or party and the menu is made up mainly of different spaghetti dishes.

The event will be held at the villa of an acquaintance..luckily it is in the mountains so I know the air will be cool and fresh. But the dessert will be a ricotta chocolate cheesecake.

 

I cheated a bit on this one..with temps in the 100’s here everyday… I did not feel like making  a full blown cheesecake and used as a principal ingredient, a  chocolate box cake mix that has pudding added to . It is half homemade and half pre made…well anyway it was surprisingly delicious and not one piece of 2  of these cheesecakes was left over.

Chocolate Ricotta Cheesecake squares

2 lbs ricotta cheese

8 ounces baking chocolate  chopped

rind of one orange

1/4 cup orange juice

1/2 cup sugar

 

! box chocolate cake mix with pudding

3 eggs

1/3 cup canola oil

1/2 cup water

In bowl, mix ricotta with orange rind and chopped chocolate and sugar. Set aside. Mix cake mix as package directs with rest of ingredients. Blend. Butter and flour a 13 x 9” pan. pour in batter. Spoon ricotta mixture on top. Bake at 350 degrees for 50 minutes or until ricotta on top becomes brown. Remove from oven and let cool.Cut into squares

 

**Join me on a culinary cruise to Italy in May 2012. Besides a visit t oa vineyard in Sicily, I will be doing culinary demos and dinners throughout the cruise to explore tastes of the Mediterranean. And best of all everything is included, it is all inclusive, airfare, meals, tips, excursions, my events, are all included. Only a few spots left, to reserve your spot or for more info email: events@marialiberati.com

2 Comments

  1. I’m not a big fan of making chocolate flavored cheesecake, but I think it’s worth another try. Don’t get me wrong, I love eating them of course! It’s just that I can’t seem to perfect the right amount of chocolate flavor in it without throwing that earthy flavor of ricotta cheese. Anyways, I will be trying your recipe for sure. 🙂

    August 28, 2011
    • Ellen: yes I think you will like this one. However, one way to make ricotta cheese less ‘earthy’ tasting is to make it creamy by putting it in food processor till it is creamy (not liquid of course). Another version is to totally eliminate the ricotta and use cream cheese instead. Of course it must be softened and blended well with the sugar, but it makes a great variation also. Let me know

      August 28, 2011

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