Chocolate Ricotta Cheesecake
Indulge in the decadence of a Chocolate Ricotta Cheesecake that seamlessly blends the velvety richness of cream cheese with the light, airy texture of ricotta. This show-stopping dessert features a buttery graham cracker crust, a luscious filling infused with melted semi-sweet chocolate and cocoa powder, and a hint of vanilla for a perfectly balanced flavor. Baked to perfection and chilled for an ultra-creamy finish, this cheesecake is both elegant and utterly irresistible. Perfect for special occasions or a treat-yourself moment, this recipe promises a stunning centerpiece for any dessert table. With simple preparation steps and a luxurious outcome, this chocolate ricotta cheesecake is bound to become a go-to favorite for chocolate and cheesecake lovers alike!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter, melted
- 500 grams ricotta cheese
- 250 grams cream cheese, softened
- 150 grams granulated sugar
- 3 eggs
- 200 grams semi-sweet chocolate, melted and cooled
- 30 grams unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 120 milliliters heavy cream
- 0.25 teaspoons salt
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan. Line the base with parchment paper for easy removal.
In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the base of the prepared springform pan to form an even crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth using an electric mixer on medium speed.
Add the granulated sugar and continue to beat until well combined and creamy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Pour in the melted and cooled chocolate, cocoa powder, vanilla extract, heavy cream, and salt. Mix until the filling is smooth and uniform in color.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour to prevent cracking.
Remove the cheesecake from the oven and bring it to room temperature. Then, refrigerate for at least 4 hours (preferably overnight) to set completely.
To serve, carefully run a knife around the edges of the pan to release the cheesecake, then remove the ring of the springform pan. Slice and enjoy!
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 39.9 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
