Chocolate Ricotta Cheesecake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This chocolate ricotta cheesecake is my go to dessert whenever I want something impressive but don't have all day in the kitchen. The beauty of using ricotta is that it's lighter than traditional cream cheese while still giving you that creamy texture, plus it's packed with protein to keep you satisfied. What I love most is how quickly it comes together, just 15 minutes of prep and 30 minutes in the oven, and you've got a show stopping dessert. The chocolate biscuit base is simple to make, and the combination of dark chocolate with the delicate ricotta filling is absolutely divine. Trust me, this one always disappears fast at my table.
Ella x
Ingredients
- 500 gramsricotta cheese
- 250 gramscream cheese
- 100 gramssugar
- 1 teaspoonvanilla extract
- 3eggs
- 200 gramsdark chocolate
- 200 gramschocolate biscuits
- 100 gramsbutter
- 30 gramscocoa powder
- 1salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm (8 inch) springform pan.
- 2
Crush the chocolate biscuits and mix with melted butter. Press this mixture into the bottom of the prepared pan and set aside.
- 3
Melt the dark chocolate and set aside to cool slightly.
- 4
In a large bowl, combine ricotta cheese, cream cheese, sugar, vanilla extract, eggs, and cooled melted chocolate. Mix until smooth.
- 5
Pour the cheese mixture over the biscuit base and smooth the top with a spatula.
- 6
Bake for 30 minutes, or until the edges are set but the center is still slightly jiggly.
- 7
Let the cheesecake cool to room temperature before refrigerating for at least 2 hours.
- 8
Dust with cocoa powder before serving.
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