Italian Cheesecake

Italian Cheesecake

Tips for making cheesecake

2 packages ladyfingers, split

2 pounds ricotta cheese

1 2/3 cups powdered sugar

1 teaspoon vanilla

1/4 cup Creme de Cacao

1/4 cup sweet chocolate chips

1/4 cup candied fruit (optional)

1/2 pint whipping cream


Whip ricotta, powdered sugar, vanilla and Crème de Cocoa. Fold chocolate in last.

First, place layer of lady fingers in a 13 x 9 pan, then alternate with ricotta mixture and remaining lady fingers.

Whip the whipping cream until stiff and frost the top with it.Sprinkle with nuts and broken chocolate pieces.

Chill overnight in the refrigerator.

A variation of this cake without the ladyfingers is to make a boxed chocolate cake mix with two layers and fill between the layers with the ricotta cheese mixture and the fruit, if desired. Put a thin layer of the ricotta cheese on the sides and top of the cake and then frost the whole cake with the whipped cream and sprinkle with nuts and chocolate chips.

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