Chocolate Ricotta Cheesecake
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5.0
3 reviews
Excellent
Chocolate Ricotta Cheesecake
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Smooth, creamy chocolate ricotta cheesecake with dark chocolate and orange zest - This easy Italian-style dessert is perfect for any occasion!
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Ingredients
For the crust:
- 250 g digestive biscuits or similar cookies
- 120 g butter melted
For the filling:
- 600 g ricotta cheese well drained
- 180 g sugar
- 1 tablespoon orange zest
- A pinch of sea salt
- 80 ml sour cream optional
- 2 eggs
- 1½ tablespoon all purpose flour
- 40 g unsweetened cocoa powder
- 200 g 70% dark chocolate chopped
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Instructions
- Set your oven to 150°C/300°F and adjust a baking rack onto the middle shelf. Grease a 9-inch springform cake pan, then wrap it in a single large sheet of heavy-duty foil, covering the bottom and sides completely to prevent leaks.
- Crush the cookies into fine crumbs using a food processor, then mix them with melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan to create a compact base.
- Bake the crust for 7 minutes. Allow the crust to cool while you prepare the filling.
- Place the chopped dark chocolate in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring until smooth. Stop when mostly melted, the residual heat will melt the rest as you stir. Allow to cool before use.
- In a large bowl, beat the ricotta cheese with sugar, orange zest, a pinch of sea salt, and optional sour cream until smooth and lump-free (don’t overmix).
- Whisk in one egg at a time, followed by the melted chocolate.
- Place a sieve/ strainer over the bowl. Add the flour and cocoa powder, and sift into the cheesecake batter. Whisk until just combined (do not overmix). Pour the batter over the cheesecake crust and smooth the top with a spoon or spatula.
- Bake for about 60 minutes, until the edges are set but the center has a slight jiggle. The center should still be slightly wobbly when you turn off the oven.
- Once baked, turn off the oven, open the oven door, and let the cheesecake cool inside for about an hour. Then, move it to the counter before refrigerating. Refrigerate the chocolate ricotta cheesecake for at least 4 hours, but overnight is best for the perfect texture and flavor.
Notes
- Baking tip: I always recommend using a baking scale to weigh your ingredients. US cups measurements are provided but please refer to grams measurements for best results.
- Water bath method: place a rack in a Dutch oven, add hot water (without touching the pan), and set the foil-wrapped springform pan on the rack. Bake at 300°F (150°C) for about 1 hour.
- Storage tips: Store your cake in an airtight container in the fridge for up to 3 days. You can cut it into slices and freeze individually in freezer bags up to 3 months.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
43g
(14%)
Protein
10g
(20%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
79mg
(26%)
Sodium
230mg
(10%)
Potassium
281mg
(8%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Vitamin A
561IU
(11%)
Vitamin C
1mg
(1%)
Calcium
150mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 79mg | 26% |
| Sodium | 230mg | 10% |
| Potassium | 281mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 150mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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