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Chocolate Ricotta cheesecake

“There are two food groups in the world- one you put cheese on ,and one you put chocolate on!” – Anon


Do you like cheesecakes but find them too heavy? Or too finicky to make? I might have the answer for you..

And that is …ricotta ! I think I have found a new favourite in cheeses (Mascarpone holds the current number one spot ) . Its creamy, its light and it will not burn a whole in your pocket! Wait…it gets better . Its a breeze to make at home .

So out of my recent trials with Ricotta , came this cheesecake . Actually it came out of this recipe on an Italian blog , which I translated and tweaked to my liking ! As far as cheesecakes go, this is pretty simple fare. And relatively fuss free. Only five ingredients, and you don’t need a water bath to bake it . Nor does it require any chilling time after baking . It sets well and slices like a dream . And is so so light! Have I convinced you yet ???

This no crust cheesecake is tender , light and not too sweet. It has a texture that is different from the cheesecakes made with cream cheese . It is far more subtle yet very pleasing to the palate. It is super dark of course – but the chocolate is too intense for anyones liking , it is nothing a little whipped cream or ice-cream can’t take care of!

Another light cheesecake ? My three ingredient mascarpone cheesecake !

Chocolate ricotta cheesecake

Light, creamy ricotta chocolate cheesecake!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients
  

  • 200 grams or 4/5 cups ricotta cheese
  • 30 grams or 3 tablespoons corn flour
  • 100 grams or 1/2 cups granulated sugar
  • 3 Eggs , at room temperature
  • 150 grams chocolate

Instructions
 

  • Preheat your oven to 180 c/ 350 F. Butter a 8 inch round pan , preferably springform or loose bottomed ( the pan I used is in the recommended products below) . Dust well with cocoa powder.
  • Melt the chocolate in microwave or double boiler. Keep aside.
  • Separate yolks from whites.
  • Whip up whites with one tablespoon of the sugar to firm peaks.
  • With an electric mixer or whisk, beat the rest of the sugar and yolks until fluffy.
  • Add the ricotta , melted chocolate and corn flour. Beat until smooth.
  • Using a spatula, fold in about 1/3rd of the egg whites into this mixture.
  • Fold the rest of the egg whites in gently.
  • Pour batter into prepared tin, tap against counter to level the top and bake at 180 C/ 350 F for 30-35 minutes. The top will be firm and smooth.
  • Keep the oven door slightly ajar (with a wooden spoon) and let the tin remain in it for 30 minutes.
  • Unmould when cool .Serve dusted with icing sugar or with whipped cream.

Notes

Step by step Tutorial:
Also:
 
  • This cheesecake can be stored in the refrigerator for about 3-4 days.
  • To make your own ricotta cheese, try this easy method by David Lebovitz .
  • The original recipe asks for 70 % dark chocolate , I used a 75 % stone ground couverture . But a compound should work fine.
  • If you are not used to dark chocolate and are using a high percentage dark chocolate , you can increase the sugar by 1/4 cup.
  • After cooling in the oven , the cheesecake would have firmed up and come away from the sides of the pan.
 

2 thoughts on “Chocolate Ricotta cheesecake”

    1. Hey Jill…. you could substitute it , although there will be a change in texture . But it would work ! Let me know if you try it!

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