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Homemade Chocolate Ricotta Cheesecake photo

Chocolate Ricotta Cheesecake

This Chocolate Ricotta Cheesecake is a heavenly blend of creamy ricotta and rich dark chocolate!
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 250 g digestive biscuits
  • 120 g butter melted
For the Filling:
  • 600 g ricotta cheese well drained
  • 180 g sugar
  • 1 tablespoon orange zest
  • a pinch sea salt
  • 80 ml sour cream optional
  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 40 g unsweetened cocoa powder
  • 200 g 70% dark chocolate chopped

Equipment

  • Springform Pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Double boiler or microwave-safe bowl
  • Whisk

Method
 

Preparation Steps:
  1. Step 1: Prepare the Base - Preheat your oven to 180°C (350°F). In a food processor, pulse the digestive biscuits until finely crushed. Transfer the crumbs to a mixing bowl, then pour in the melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  2. Step 2: Form the Crust - Press the biscuit mixture into the bottom of a greased springform pan, packing tightly and evenly. Bake for about 10 minutes, then let it cool.
  3. Step 3: Prepare the Filling - Melt the chopped dark chocolate in a double boiler or microwave until smooth. Allow it to cool slightly. In a large mixing bowl, combine ricotta cheese, sugar, orange zest, sea salt, and sour cream, mixing until smooth and creamy.
  4. Step 4: Add Eggs and Dry Ingredients - Add eggs one at a time to the ricotta mixture, mixing well after each addition. Sift in flour and cocoa powder, folding gently. Pour in melted chocolate and mix until well incorporated.
  5. Step 5: Bake the Cheesecake - Pour the filling over the cooled crust, smoothing the top. Bake for about 50-60 minutes, until edges are set but center jiggles slightly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
  6. Step 6: Chill and Serve - Refrigerate the cheesecake for at least 4 hours, preferably overnight. Remove the springform pan and slice into wedges. Enjoy chilled or at room temperature!

Notes

  • Make it gluten-free by using gluten-free biscuits.
  • For a dairy-free option, substitute butter with coconut oil.
  • Store leftovers in an airtight container for up to five days.