b'Ricotta CheesecakeSErvES 8 to 10with Coffee &2 tablespoons butter, melted1 cup graham cracker crumbs Chocolate10 tablespoons c&h or domino sugar, dividedTorta al Caff e Cioccolato 2 pounds ricotta cheese, drained of excess liquid4 eggs, separatedpreheat the oven to 325 degrees.cup cream cup espresso or extra-strong Make a graham cracker crust by mixing together the melted buttercoffee, cooledwith the crumbs and 2 tablespoons sugar. press into the bottom of a cup coffee liqueur9-inch springform pan.1 teaspoon finely grated lemon zestMix together the ricotta, the remainingcup sugar, egg yolks, teaspoon saltcream, espresso, coffee liqueur, lemon zest and salt until creamy.1 cup (6 ounces) semisweet in a separate bowl, beat the egg whites until they form stiff peaks. carefully fold the egg whites into the ricotta mixture. stir in thechocolate chips or chopped chocolate chips and pour onto the prepared crumb crust. chocolatebake the cake for 1 hour and 15 minutes or until just set in the middle. The cake will still seem wobbly but will be lightly browned and cracked around the edges. remove the cake from the oven and cool on a rack for 30 minutes. refrigerate the cheesecake for at least 6 hours or overnight before running a sharp knife along the edge of the cake and removing the pan. cut into wedges to serve.127'