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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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
Directions
Step 1
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan. Line the base with parchment paper for easy removal.
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Step 3
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.
Step 4
In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth using an electric mixer on medium speed.
Step 5
Add the granulated sugar and continue to beat until well combined and creamy.
Step 6
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 7
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.
Step 8
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Step 9
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.
Step 10
Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour to prevent cracking.
Step 11
Remove the cheesecake from the oven and bring it to room temperature. Then, refrigerate for at least 4 hours (preferably overnight) to set completely.
Step 12
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
| Serving size | (1689.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5287.8 |
| Total Fat 343.3g | 0% |
| Saturated Fat 199.3g | 0% |
| Cholesterol 1435.9mg | 0% |
| Sodium 3385.6mg | 0% |
| Total Carbohydrate 490.3g | 0% |
| Dietary Fiber 29.8g | 0% |
| Total Sugars 311.4g | |
| Protein 121.1g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 2620.5mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 2451.9mg | 0% |
Source of Calories