Chocolate Chip Ricotta Cheesecake

Last week, ricotta cheese was on sale with extra money off for gas. It was a pretty good deal, so hubby picked some up. We also had a couple boxes of lasagna noodles in the cabinet, so it was good timing to make a lasagna. However, the ricotta was a larger container than what I needed to make the lasagna, and I wanted to make sure that the extra wouldn't go to waste. So I suggested that hubby look up a recipe for cheesecake or something so we could use it up before it went bad.

He found nothing. Not to be deterred, ingenuous man that he is, he created a masterpiece recipe.

Doesn't it just look delicious?

So here's your recipe:

Chocolate Chip Ricotta Cheesecake

Ingredients:
16 oz. ricotta cheese
1/4 cup plain yogurt (vanilla would work, too)
4 eggs
2/3 C sugar
1 tsp vanilla extract
1/2 C mini semi-sweet chocolate chips
1 prepared chocolate pie crust

Directions:
Preheat oven to 350 degrees F.
Beat ricotta, yogurt, eggs, and sugar. Add vanilla. You can mix in chocolate chips now or save to sprinkle on top.
Pour mixture into the prepared shell. Do not overfill the shell -- it rises slightly when baking.
Bake for 45 to 50 minutes. Let pie cool, then refrigerate to set; the pie will become creamy and dense. Serve cold.

Enjoy!