Ricotta Chocolate Cheesecake
Indulge in the ultimate dessert experience with this creamy and decadent Ricotta Chocolate Cheesecake. This recipe combines the velvety smoothness of full-fat ricotta and cream cheese with rich, melted dark chocolate for a luscious filling that will satisfy any chocolate lover. A buttery graham cracker crust provides the perfect base, while a hint of cocoa and vanilla enhances the chocolatey depth. Baked to perfection with a decadent, slightly jiggly center, this cheesecake is then chilled for a velvety texture that melts in your mouth. Ideal for special occasions or as an indulgent treat, this ricotta cheesecake is easy to prepare and serves 8, making it a show-stopping dessert for gatherings. Don’t forget—cooling it gradually in the oven helps prevent cracks, ensuring a flawless finish every time!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 225 grams dark chocolate, chopped
- 500 grams ricotta cheese (full-fat)
- 250 grams cream cheese, softened
- 150 grams granulated sugar (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 120 milliliters heavy cream
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a measuring cup to pack it down firmly. Set aside.
Melt the chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring between each interval until smooth. Allow to cool slightly.
In a large mixing bowl, use an electric mixer to beat the ricotta cheese and cream cheese together until smooth and creamy.
Add 150 grams of granulated sugar and beat until well combined.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract and cocoa powder until smooth.
Gradually pour in the melted chocolate, mixing until fully incorporated and the batter is smooth. Finally, add heavy cream and mix until just combined, being careful not to overbeat.
Pour the filling over the prepared crust in the springform pan, spreading it out evenly with a spatula.
Place the pan on the center rack of the oven and bake for 55-60 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This prevents cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
When ready to serve, run a knife around the edges of the pan to loosen the cheesecake before removing the sides of the springform pan.
Slice and enjoy your creamy, decadent Ricotta Chocolate Cheesecake!
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 37.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 381 mg | 8% | |
*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.
