Per la base per una tortiera di 24 cm
Biscotti secchi al cioccolato 160 gr
Burro fuso 80 gr
Per la crema
Cacao in polvere amaro 20 gr
Cioccolato fondente 200 gr
Philadelphia 250 gr
Ricotta di mucca 500 gr
Uova medie 3
Vaniglia mezza bacca
Zucchero 150 gr
Preparazione :
Accendete il forno a 180°. Frullate i biscotti until a fine powder, melt the butter and add it to cookies powdered mix things up properly.
Line the bottom of the cake (previously greased with butter) with a circle of parchment paper cut to a diameter of an inch wider than the pan itself. Pour the mixture into the pan of butter and cookies and pressatelo the bottom up to cover it evenly, then put the pan in the freezer for at least half an hour. Meanwhile prepare the cream cheesecake pouring in a mixer with blades ricotta cheese and Philadelphia.
Blend until smooth and creamy with no lumps, then add sugar, eggs, half the seeds of vanilla bean (or 1 teaspoon of vanilla extract), the sifted cocoa powder and blend again.
Melt chocolate in microwave or double boiler, then add it to the cream in a blender, blend again. Get a nice smooth creamy and smooth, pour into the mold you have extracted from the freezer. Bake the cheesecake in oven at 180 degrees and cook for 60 minutes.
Remove the cheesecake from the oven and let cool thoroughly at room temperature canvas.
Decorate as desired.
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