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60minutes
Put all 1L of milk in a heat-resistant bowl and heat in a 600w microwave for 6 minutes. Add lemon juice and mix well. Refrigerate for 20 minutes.
Put the cream in a heat-resistant container and heat it in a 600w microwave oven for 2 minutes. Break the chocolate into a bowl and mix with the cream. Add granulated sugar, eggs and melted butter and mix with a rubber spatula.
Place the kitchen paper on the bowl and drain 1) well. Use 200g of the finished ricotta cheese.
2) Mix the chocolate dough and ricotta cheese.
Pour the dough into a mold with a parchment paper. Fill the oven dish with water and place the mold on the tray. (Make sure that water does not enter the mold)
Bake in a water bath preheated to 160 degrees for 25 minutes. When the heat is removed, cool it in the refrigerator for 5 hours or more to complete.
・ Chocolate cheesecake recipe with handmade ricotta cheese.
・ Use 200g of ricotta cheese made from 1L of milk.
・ The mold used this time is a 12 cm cake mold. It is advisable to place a tray or cover the bottom with aluminum foil to prevent water from entering when roasting in hot water.
・ After baking, remove the rough heat and cool in the refrigerator for 5 hours or more.
(The time required does not include the time to cool in the refrigerator)
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