Mint Chocolate Ricotta Cheesecake
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Easy
This mint chocolate ricotta cheesecake is my go to dessert when I want something impressive but don't have all day. The ricotta base is lighter than traditional cheesecake and comes together in just 45 minutes total, making it perfect for busy weeknights or last minute gatherings. Ricotta cheese is packed with protein and calcium, so you can feel a little better about indulging in this creamy treat. The fresh mint and dark chocolate combination is absolutely magical, and honestly, the whole thing is so simple to throw together that even beginners will have success. Trust me, your friends will think you spent hours in the kitchen.
Ella x
Ingredients
- 200 ggraham cracker crust
- 100 gunsalted butter
- 250 ggranulated sugar
- 4 eggeggs
- 400 gricotta cheese
- 10 mlmint extract
- 200 gdark chocolate chips
- 150 mlheavy cream
- 100 gconfectioners' sugar
- 100 gunsalted chocolate
- 20 piecefresh mint leaves
- 5 gsalt
Detail level
Instructions
- 1
Preheat oven to 180°C. Prepare the graham cracker crust by mixing the crust ingredients together until well combined.
Tip: Press the mixture into the bottom of a springform pan.
- 2
Bake the crust for 10 minutes, then set aside to cool.
Tip: Allow the crust to cool completely before filling.
- 3
In a large mixing bowl, beat the eggs until well combined.
Tip: Use a stand mixer or a hand mixer for this step.
- 4
Gradually add the granulated sugar to the eggs, beating until smooth.
Tip: Use a rubber spatula to scrape down the sides of the bowl.
- 5
In a separate bowl, mix the ricotta cheese and mint extract until smooth.
Tip: Don't overmix the filling.
- 6
Add the ricotta mixture to the egg mixture, beating until combined.
Tip: Add the heavy cream gradually, beating until the desired consistency is reached.
- 7
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Allow the chocolate to cool slightly before folding it into the filling.
- 8
Fold the chocolate into the filling until well combined.
Tip: Stir in the confectioners' sugar until combined.
- 9
Pour the filling into the prepared crust.
Tip: Smooth the top of the filling with a spatula.
- 10
Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Don't overbake the cheesecake.
- 11
Allow the cheesecake to cool completely in the pan.
Tip: Once cooled, refrigerate the cheesecake for at least 4 hours before serving.
- 12
Just before serving, melt the unsalted chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Drizzle the melted chocolate over the top of the cheesecake in a zig-zag pattern.
- 13
Garnish with fresh mint leaves.
Tip: Sprinkle confectioners' sugar over the top of the cheesecake, if desired.
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