Ruby Chocolate Ricotta Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This ruby chocolate ricotta cheesecake is my go to dessert when I want something special without spending hours in the kitchen. The whole thing comes together in just 55 minutes, and honestly, it's so simple that even if you're not a seasoned baker, you'll nail it. What I love most is that ricotta cheese is packed with protein and calcium, making this feel a little less guilty than your typical cheesecake. The vibrant ruby chocolate paired with fresh raspberries and jam creates this stunning pink hue that looks absolutely restaurant worthy. Trust me, your friends will be asking for this recipe immediately.
Ella x
Ingredients
- 400 gruby chocolate
- 600 gricotta cheese
- 800 ggranulated sugar
- 150 gall-purpose flour
- 120 gunsalted butter, softened
- 4eggs
- 1 mLvanilla extract
- 60 graspberry jam
- 100 gconfectioners' sugar
- 80 gunsalted butter, melted
- 120 gfresh raspberries
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare a 20cm springform tin.
- 2
Combine the flour, sugar, and confectioners' sugar in a bowl.
- 3
Add the softened butter and mix until combined.
- 4
Beat in the eggs one by one, then add the vanilla extract.
- 5
In a separate bowl, whisk the ricotta cheese and melted butter.
Tip: Add the raspberry jam for a fruity twist.
- 6
Combine the ricotta mixture with the egg mixture.
- 7
Pour half of the mixture into the prepared tin and smooth the top.
- 8
Melt the ruby chocolate in a double boiler.
Tip: Stir until smooth.
- 9
Pour the melted ruby chocolate over the ricotta mixture.
- 10
Smooth the top and bake for 35 minutes.
Tip: Let it cool before serving.
- 11
Decorate with fresh raspberries and serve.
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