The Best Chocolate Ricotta Cheesecake Recipes

CHOCOLATE RICOTTA CHEESECAKE (HEALTHY, BAKED)

Chocolate Ricotta Cheesecake (Healthy, Baked) image

This baked chocolate ricotta cheesecake is low in fat and sugar, light and fluffy and super easy to make. It's deliciously moist and creamy, full of flavour and great for easy entertaining.

Provided by Monika Dabrowski

Categories Dessert

Time 1h20m

Number Of Ingredients 7

Ingredients

2 cups less 2tbsp ricotta cheese (firm, thoroughly drained, room temperature, see *Notes)
⅔ cup full fat cream cheese (I used Philadelphia, room temperature, 5.29oz)
4.59 ounces dark chocolate (broken into similar size pieces, plus more for decorating)
4 tablespoons cocoa powder
⅓ cup all-purpose/plain flour (approx. 4½ tbsp (plus 1-2 tsp for coating the pan), 1.41oz)
5 large eggs (separated, room temperture)
¾ cup superfine/caster sugar (6oz)

Steps:

Lightly grease a 23 cm (9 inches) spring-form pan and line with parchment paper. (I like to line the bottom of the pan and grease the ring and sprinkle with a little flour-see post for more detail). Set aside. Preheat the oven to 350 F/ 180 C/170 C fan/ gas mark 4.
Melt the chocolate by placing it in a heat proof bowl over a pot of gently simmering water (the water must not touch the bowl). Stir as the chocolate is melting. Remove from the heat when the chocolate has melted almost completely (it will continue melting away from the heat). Set aside.
In a large bowl gently whip the ricotta, cream cheese and half the sugar until smooth. Gradually add the flour, cocoa and egg yolks and beat until smooth. Gradually pour in the melted chocolate (once cooled) and continue beating until just combined.
In a separate bowl beat the egg whites until soft peaks start forming. Gradually add the remaining sugar and continue beating until glossy, fluffy and thick.
Add the egg whites mixture (in 4 goes) into the batter gently folding in using a spatula until just combined. Pour the cheesecake batter into the pan, smooth out the top and bake in the centre of the oven for 1 hour. After 35-40 minutes cover loosely with baking paper or foil to prevent the cheesecake browning too quickly and cracking.
Turn off the oven, remove the foil covering the cake and leave the oven door slightly open (6-7 inches). After 15 minutes open the door a little more. After 30-40 minutes remove the cheesecake from the oven and set aside to cool completely.
Run a spatula around the cake and remove the ring (see post for tips on how to safely remove the cheesecake from the pan). Decorate with chocolate shavings (I used a vegetable peeler to make the shavings). Serve with whipped cream or fruit compote. Keep refrigerated. Best served at room temperature.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 26 g, Protein 11 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 124 mg, Sodium 124 mg, Fiber 2 g, Sugar 17 g, Calories 309 kcal

THE BEST CHOCOLATE RICOTTA CHEESECAKE

The Best Chocolate Ricotta Cheesecake image

From Renny Darling

Provided by Lynnda Cloutier

Categories Cakes

Number Of Ingredients 12

Ingredients

chocolate walnut crust: 1 1/2 cups chocolate wafer crumbs
1/3 cup melted butter
1/3 cup finely chopped walnuts
mix together all ingredients until blended. press mixture on bottom of 10 inch springform pan.
filling: 1/4 cup cream
8 oz. semisweet chocolate chips
1 pound (16 oz) ricotta cheese, room temperature
1/2 lb. cream cheese, room temperature (8 oz)
1 cup sugar
3 eggs, room temperature
1 cup sour cream
2 t. vanilla

Steps:

1. In pan, heat cream. Add chocolate chips and stir until chocolate is melted. Do this over low heat so that chocolate does not scorch. Beat together remaining ingredients until blended. Beat in melted chocolate. Pour into prepared crust and bake at 350 for about 55 minutes or until a cake tester inserted 1 inch off center, comes out clean. Do not overbake. Allow to cool in pan and then refrigerate for 4 to 6 hours. Overnight is better. Decorate top with chocolate curls. Remove from refrigerator 20 minutes before serving. Serves 12 To make chocolate curls, run a vegetable peeler down the sides of a chocolate bar that is at room temperature. Source: Renny Darling

RICOTTA CHEESECAKE

Ricotta Cheesecake image

This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

Ingredients

Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 teaspoon salt
Citrus-Vanilla Compote

Steps:

Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

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