Mini Chocolate Ricotta Cheesecake

This little wonder is a creamy, dense chocolate cheesecake with just a hint of orange.

1 1/4 cups drained ricotta

3/4 cup icing sugar

1 large egg

1 tsp orange zest

2 tbsps cocoa powder

First place the ricotta in a cheesecloth lined sieve and refrigerate for a few hours to drain off any excess liquid.

Line a 5" springform pan with parchment paper and preheat the oven to 350°F.

Beat the ricotta in a mixer for 1-2 minutes, then beat in the egg. Sift the icing sugar and add it to the ricotta along with the zest and cocoa. This mixture will be quite thin.

Pour into pan and bake at 350°F for 50-55 minutes until the edge is set and the center is still jiggly. The internal temperature should read 150°F.

Cool completely then remove from pan. Dust with icing sugar before serving if desired.

Makes 6 small servings 

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