Chocolate Ricotta Cheesecake

Name: Chocolate Ricotta Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 slices
Ingredients: 2 cups ricotta cheese; 1 cup dark chocolate chips; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; 1/3 cup all-purpose flour; 1/4 teaspoon salt; 1 tablespoon espresso powder (optional); 1 1/2 cups crushed graham crackers; 1/2 cup unsalted butter, melted; 1/4 cup granulated sugar

Highlighted under: Oven Recipes

When I first tried making Chocolate Ricotta Cheesecake, I was skeptical about the combination of ricotta and chocolate. However, the result was a creamy, luscious dessert that completely won me over. Not only is the texture incredibly smooth, but the rich chocolate flavor perfectly balances with the mildness of ricotta, making every bite delightful. I love how easy it was to prepare and how impressively stunning it looked when served. Trust me, this cheesecake will steal the show at any gathering!

Created by

Rosalyn Whitfield

Last updated on 2026-01-06T14:14:35.052Z

During my journey into baking, I stumbled upon the idea of combining ricotta cheese and chocolate in a cheesecake. I decided to give it a shot, and to my surprise, it turned out to be one of my favorite recipes! The creaminess from the ricotta provides a unique texture that elevates a typical cheesecake.

While testing different ratios, I found that adding a hint of espresso powder accentuated the chocolate flavor without making it overly sweet. Trust me, this is a special touch that really takes it to the next level!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Crafting the Perfect Cheesecake

Creating a well-balanced Chocolate Ricotta Cheesecake hinges on understanding the role of ricotta in the filling. Unlike traditional cream cheese, ricotta contributes a lighter, airy texture that pairs beautifully with the dense chocolate. Make sure to beat the ricotta until completely smooth before adding other ingredients. This step helps prevent any graininess and ensures a silky-smooth consistency throughout the cheesecake.

When incorporating the eggs into the mixture, it's crucial to add them one at a time. This prevents the mixture from becoming too heavy, ensuring that the chocolate ricotta filling remains fluffy. Beating each egg in thoroughly will promote a uniform structural integrity that keeps your cheesecake from cracking while baking.

Tips for a Flawless Bake

To avoid overbaking, monitor the cheesecake carefully during the last 10 minutes of baking. The center should appear slightly wobbly but set; it will firm up as it cools. If you notice the edges browning quickly, you can lightly cover them with aluminum foil to prevent overcooking while allowing the center to finish baking.

For optimal taste and texture, chilling the cheesecake for a longer period is recommended. If time permits, let it chill overnight. This not only allows the flavors to meld harmoniously but also gives it a firmer structure that's easier to slice. When it's time to serve, consider garnishing with whipped cream or citrus zest to enhance the chocolate flavor.

Ingredients

For the Cheesecake

2 cups ricotta cheese
1 cup dark chocolate chips
3/4 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon espresso powder (optional)

For the Crust

1 1/2 cups crushed graham crackers
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

Instructions

Prepare the Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted butter, and sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove and let it cool.

Make the Cheese Filling

In a large bowl, beat the ricotta cheese until smooth. Add the dark chocolate chips, sugar, and vanilla extract, mixing until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the flour, salt, and espresso powder until smooth.

Bake the Cheesecake

Pour the cheese filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggles. Turn off the oven and leave the cheesecake inside for an additional hour for gradual cooling.

Chill and Serve

After the cheesecake has cooled, refrigerate for at least 4 hours, or overnight if possible. To serve, remove the sides of the springform pan and slice. Enjoy your delicious Chocolate Ricotta Cheesecake!

Tips

Pro Tips

For an extra layer of flavor, consider adding orange zest to the filling! It pairs beautifully with chocolate.

Ingredient Substitutions

If you're looking to make this Chocolate Ricotta Cheesecake gluten-free, you can substitute the graham crackers with gluten-free cookie crumbs or almond flour. Just ensure that whatever you choose can achieve a similar binding effect when mixed with melted butter. This way, your crust will hold its shape and provide that delicious crunch.

For a dairy-free version, replace the ricotta cheese with a rich cashew cream or a store-bought dairy-free ricotta. Additionally, use dairy-free dark chocolate chips to maintain the intense chocolatiness while adhering to dietary preferences. Just be sure to taste the filling before baking, as some dairy-free options may have subtle flavor differences.

Making Ahead and Storage

One of the beauties of the Chocolate Ricotta Cheesecake is its make-ahead potential. You can prepare the cheesecake up to two days in advance. After baking and chilling, wrap it securely with plastic wrap to keep it fresh in the refrigerator. This allows the flavors to improve while saving you time on the day of your gathering.

When it comes to leftovers, this cheesecake can last for five days in the refrigerator if properly stored. If you want to keep it longer, consider freezing individual slices. Wrap each slice in plastic wrap, then place in an airtight container. This approach not only preserves quality but also allows for a quick dessert option whenever you're in the mood for a sweet treat.

Questions About Recipes

→ Can I use another type of cheese instead of ricotta?

While ricotta gives a unique texture and flavor, you could substitute cream cheese if preferred, but it will alter the taste slightly.

→ How long can I store the cheesecake?

You can store the cheesecake in the refrigerator for up to 5 days, and it freezes well for up to 2 months.

→ What should I serve with this cheesecake?

This cheesecake pairs well with whipped cream, fresh berries, or a drizzle of chocolate sauce.

→ Is it possible to make this cheesecake gluten-free?

Yes, simply use gluten-free cookies or crust ingredients for the base.