Chocolate Cheesecake with Parmigiano Reggiano

Ingredients (6-8 Servings)

150 g stale biscuits
100 g sugar
150 g butter
125 g ricotta cheese
100 g Parmigiano Reggiano cheese spread
1 package chocolate chips 1 teaspoon vanilla extract
100 ml cream
2 eggs
30 g cocoa


Crush the stale biscuits until almost flourlike, mix them with butter, melted, until an even mixture forms. Use this mixture to prepare the cheesecake mould, so press it into the bottom and sides of the round mould lined with a sheet of wet parchment paper. Place the mould in the refrigerator. Then put the ricotta into a large bowl, mix in the Parmigiano Reggiano cheese spread, add the cream, sugar, beaten eggs and vanilla extract and mix until thoroughly combined, then add 20-30 g of chocolate chips. Remove the biscuit crust from the refrigerator and pour in the mixture, smooth the top and bake in a preheated 180° oven for about 30 minutes. After baking, let the cheesecake cool and refrigerate it for 2-3 hours. Sift the cocoa powder into the top of the cake and sprinkle with the remaining chocolate chips. Serve cold.