Ricotta Cheesecake with Chocolate (Torta di Ricotta al Cioccolato)
Serves 8
Source: Betty Crocker's Italian Cooking. Recipe courtesy of Antonio Cecconi.

1 Tbls. sugar
1 Tbls. dry unseasoned bread crumbs
16 oz. ricotta cheese
1/2 c. sugar
2 tsp. grated lemon peel
4 jumbo egg yolks
1/2 c. all purpose flour
1/2 c. finely chopped candied fruit
1 1/2 oz. semi-sweet chocolate, grated
2 jumbo egg whites

Preheat oven to 350 degrees. Grease round 9 x 1 1/2 inch pan.

Mix 1 Tbls. sugar & the bread crumbs. Coat pan with sugar mixture.

Mix cheese, 1/2 c. sugar & the lemon peel in medium bowl. Stir in egg yolks, one at a time. Stir in flour, candied fruit & chocolate.

Beat egg whites on high speed in medium bowl till stiff. Fold cheese mixture into egg whites. Pour into pan.

Bake about 45 minutes or till set & edge is light brown. Refrigerate till cool.

Loosen edge, remove cake from pan. Cover & refrigerate till chilled. Garnish with whipped cream if desired.