Best 3 Chocolate Ricotta Cheesecake Recipes
Indulge your sweet cravings with our curated collection of the best chocolate ricotta cheesecake recipes. Whether you prefer a classic or modern twist, baked or no-bake, we have delectable options for every palate. Discover the perfect combination of creamy ricotta and rich chocolate in these tempting treats. From elegant dinner parties to cozy family gatherings, our recipes will guide you in creating an unforgettable dessert experience.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST CHOCOLATE RICOTTA CHEESECAKE
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
CHOCOLATE RICOTTA CHEESECAKE
Make and share this Chocolate Ricotta Cheesecake recipe from Food.com.
Provided by chef 998002
Categories Cheesecake
Time 1h15m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 350. prepare graham crust and set aside. in food processor place ricotta cheese sugar and eggs and process until smooth. Add remaining ingredients until smooth. Pour batter into crust. bake 1 hour and 15 minute remove. loosen cheesecake and cool. refrigerate several hours.
RICOTTA-CHOCOLATE CHEESECAKE
This is ridiculously easy and quite delicious -- I simply invented it because husband craved something sweet! This cheesecake does not sink in the middle or crack, but I do not guarantee results if substitutions are used. As I'm in South Africa, I over-explain somewhat because I don't know the precise US or other countries' equivalent ingredients ... Really worth a try, this one. You need a loose-bottomed cake tin, and if you're using a convection or fan oven, don't use a tin with a raised bottom as for best results the cake tin bottom must make contact with the oven tray or grid.
Provided by Zurie
Categories Cheesecake
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven at 180 deg C/350 deg F.
- Spray a loose-bottomed cake tin with nonstick spray, or grease with butter.
- For the crust, break the biscuits into a processor or blender. (I used a cocolate biscuit called Romany Creams, with a choc filling). Add the melted butter, and mix until fine and nicely greasy.
- Scrape mixture into cake tin and pat flat with your fingers.
- Break the chocolate into pieces and melt -- the microwave does a good job -- just use low heat. Use a chocolate with a high cocoa butter content.
- Put all the ingredients for the filling in your processor in the order given, or use an electric cake mixer. (I preferred the processor, which is faster).
- I used Amarula Cream, a S A product, as the liqueur, but use any equivalent creamed liqueur.
- Do use the largest size eggs, called "jumbo" here. No need to beat first, just crack and add.
- Process until mixture is very smooth, which is so quick in a processor.
- With a rubber spatula, scrape out the mixture on top of the biscuit crust, and smooth the top.
- Bake for 1 hour in the preheated oven, then switch off the oven, open the door slightly, and let cake cool to lukewarm in the oven. Then take out and cool on kitchen counter.
- Some cakes normally sink slightly or crack: this one has an almost level top, which helps.
- For the topping, whip the cream cheese, sugar and vanilla until smooth and well mixed, and spread over the top of the cake.
- For serving you could sift plain bitter cocoa powder over the top. Serve in thin slivers: it is rich. The servings given has taken this fact into account. If you cut it in normal slices, the yield will be smaller.
Tips:
- Use high-quality chocolate for the best flavor. A good quality dark chocolate with a cocoa content of at least 70% is recommended.
- Make sure the ricotta cheese is well-drained. This will help to prevent the cheesecake from being too wet.
- Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help the cheesecake to set properly.
Conclusion:
This chocolate ricotta cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your own liking. With its rich chocolate flavor and creamy ricotta filling, this cheesecake is sure to be a hit with everyone who tries it.
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