Salted Chocolate Ricotta Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This salted chocolate ricotta cheesecake is my go to dessert when I want something impressive but don't have hours to spend in the kitchen. The whole thing comes together in just an hour, and ricotta gives it this wonderfully light, creamy texture that's actually lower in fat than traditional cream cheese. What really makes it special is that hit of sea salt cutting through the rich dark chocolate and caramel, creating this perfect balance of sweet and savory that keeps everyone coming back for more. It's become my favorite recipe to make for friends because it looks fancy but honestly couldn't be simpler.
Ella x
Ingredients
- 400ricotta cheese
- 200 ggranulated sugar
- 2large eggs
- 150 gunsalted butter
- 300 gdark chocolate chips
- 10 gsea salt
- 250 gall-purpose flour
- 10 gbaking powder
- 5 mLvanilla extract
- 100 mLheavy cream
- 200 mLsalted caramel sauce
- 100 gchocolate shavings
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F).
Tip: Use oven mitts when removing the cheesecake from the oven.
- 2
In a medium bowl, whisk together the flour and baking powder. Set aside.
Tip: Don't overmix the dry ingredients.
- 3
In a large mixing bowl, beat the ricotta cheese until smooth.
Tip: Add the sugar gradually and beat until combined.
- 4
Beat in the eggs one at a time, followed by the butter, until well combined.
Tip: Make sure the butter is softened before adding to the cheese mixture.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Don't overheat the chocolate.
- 6
Stir the chocolate into the cheese mixture until well combined.
Tip: Add the vanilla extract and mix well.
- 7
Pour the batter into a greased and floured springform pan.
Tip: Don't overfill the pan.
- 8
Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
Tip: Let the cheesecake cool in the pan for 10 minutes before removing it from the oven.
- 9
Remove the cheesecake from the oven and let it cool completely.
Tip: Cover with plastic wrap and refrigerate for at least 4 hours.
- 10
Just before serving, drizzle with salted caramel sauce and sprinkle with sea salt and chocolate shavings.
Tip: Serve chilled and enjoy!
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