Chocolate Ricotta Cheesecake Recipe
The perfect combination! This cheesecake is deliciously moist and creamy. Give it a try!
Servings: 8
Ingredients
For the crust
- 1 cup graham crackers crust chocolate-flavored preferred
- 4 tbsp melted butter
For the filling
- 1 1/2 cups ricotta cheese whole milk
- 1/2 cup sugar
- 4 eggs
- 1/2 cup cocoa powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 6 ounces dark chocolate in pieces
Instructions
For the crust
- Preheat the oven to 180 degrees Celsius.
- Process the graham crackers in a food processor until crumbs. Pour in the melted butter and mix until combined.
- Lightly spray your springform pan walls with non-stick cooking spray.
- Once greased, pour the crumbs onto your springform pan, press evenly until compact. Bake for about 8 minutes.
For the filling
- Make sure all ingredients are at room temperature.
- In a medium mixing bowl, mix the ricotta cheese and the sugar.
- Add the eggs to the mixture and mix until well combined.
- Add the cocoa powder, cinnamon, and vanilla extract. Mix well.
- First, melt the chocolate in the bain-marie and let it cool to room temperature. Then, pour it into the cheese mixture until you see it homogeneous.
- Pour the chocolate and ricotta mixture into your springform pan and bake at 180 degrees Celsius for 45 minutes.
- Turn off the oven, open the door a bit and let it cool for 20 minutes with the cheesecake inside.
- Remove from the oven and let cool down at room temperature.
- Unmold your cheesecake and garnish with your favorite topping, cut in 8 slices, serve, and enjoy!
Notes
Tips for Toppings:
- Fresh berries
- Whipped cream
- Chocolate sauce
- Berry sauce
- Ganache
