Ricotta Cheesecake with Chocolate Cookie Crust

Our loving hearts can be as warm and sweet as the best cakes and cookies!  Here’s a yummy cake recipe that warms and sweetens your heart, and the hearts of those you love, from the inside out.  It is easy to customize to your tastes, and best served warm.  ENJOY!

¼ cup ricotta cheese
2 tbsp melted butter (optionally coconut oil)
1 egg
Optional ½ tbsp applesauce
1 tbsp sugar for light, 1½ tbsp sugar for medium, or 2 tbsp sugar for sweet
¼ cup flour
About a pinch (half of 1/8 tsp) baking powder
5 or 6 halves of chocolate sandwich cookies to form cookie crust (twist cookie apart and use the side with crème as a ‘half’ – eat the other half cookie as a treat!)

Mi Aroma Digital Rice Cooker
3 – 4 servings
Approximately 25 min rice cooker cooking time

All ingredients should be at room temperature. Use a stiff whisk to combine ricotta cheese, butter, and egg (and optional applesauce). Whisk in sugar, and keep whisking while adding flour and baking powder to form batter.  Pour into greased inner pot of rice cooker.  Select “Brown rice” function on rice cooker. Crush cookie halves with fork in a bowl and set aside.

When cooking is complete, turn off cooker, remove/open cover, and allow cake to cool for about 5 minutes and pull away from the sides. While cooling, spoon crushed cookies on top of cake and press firmly/lightly with back of plastic spoon to form crust.  Invert inner pot over serving dish to transfer cake. Top finished cake with coconut flakes, choice of fruit, powdered sugar, or chocolate syrup.

Over To You
What’s your version of cheesecake?  Share and inspire us.

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