1 lb. Ricotta cheese
¼ c. brown rice flour
½ teaspoon Xanthan gum
4 egg yolks
½ c. sugar
1 tablespoon lemon juice
½ teaspoon vanilla
½ teaspoon salt
16 oz. cream cheese
½ cup sour cream
4 egg whites (no yolks!)
½ cup sugar
½ cup crushed chocolate chip cookies
2 tablespoons butter
8 caramels sliced in half¼ cup chocolate chips
Mix ricotta cheese, rice flour, Xantham gum, egg yolks, ½ cup sugar, lemon juice, vanilla, salt until well blended.
Add cream cheese and sour cream and mix well.
Mix separately: egg whites (with no egg yolks in them) and ½ cup sugar until egg whites form a soft peak (about 6-8 minutes).
Fold the egg white mixture gently into the cheese mixture.
In a springform pan, set ½ cup crushed chocolate chip cookies.
Drizzle with 2 tablespoons butter and press with your fingertips to create a “crust.” Top with ¼ cup of the chocolate chips.
Pour cheese mixture on top of cookie crust.
Bake at 300 degrees for 1- 1 ¼ hour. Let STAND IN OVEN, turned off, for 2 hours so the cheesecake will set and not droop.
Decorate with ¼ cup of chocolate chips and the caramels sliced in half.