Quick and Easy No-Bake Rice Cereal Chocolate Cheesecake read more

 

CREAM

200ml

RICOTTA

150g

POWDERED SUGAR

120g

MASCARPONE

50g

CHOCOLATE CHIPS

50g

FRESH CREAM

100ml

DARK CHOCOLATE

100g

How To Make Chocolate Puffed Rice Cheesecake

In a bowl, combine puffed rice with melted chocolate, ensuring the rice is fully coated.

Press the mixture into a 22cm (9-inch) cake pan lined with plastic wrap and refrigerate.

In a separate bowl, combine ricotta, mascarpone, and sifted powdered sugar.

Stir until smooth and creamy.

Whip heavy cream until stiff peaks form.

Gently fold the whipped cream into the ricotta-mascarpone mixture, then fold in the chocolate chips.

Pour the cream mixture over the chilled puffed rice base and smooth the top. Refrigerate.

Melt chocolate with hot cream until smooth and thick.

Pour the ganache over the chilled cake.

Refrigerate the cake until firm. Remove the plastic wrap before serving.

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