Chocolate Ricotta Cheesecake
Chocolate + Ricotta Cheese = Cheesecake Heaven! This Chocolate Ricotta Cheesecake is light & creamy with the perfect amount of chocolate sweetness.
Ingredients
- 1 cup chocolate graham cracker crumbs about 6 whole sheets
- 1 tablespoon Imperial granulated sugar
- 4 tablespoon salted butter melted
- 1 1/2 cups whole-milk ricotta cheese MUST be whole-milk
- 1/2 cup Imperial granulated sugar
- 4 large eggs beaten
- 1/2 cup cocoa powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 6 ounces semi-sweet or dark chocolate, chopped melted and slightly cooled
Instructions
- For Crust: Preheat oven to 350°
- Mix graham crackers crumbs & sugar. Stir in melted butter until combined.
- Press mixture evenly into lightly greased/springform pan. Bake for about 8 minutes. Cool on wire rack.*NOTE* I line the bottom of the springform pan with parchment paper, overhanging, before I clamp close the pan. I trim the excess on the outside before pressing crumbs in. Then I lightly spray the sides with non-stick cooking spray.
- For filling: Stir together ricotta cheese & sugar in a mixing bowl.
- Add in eggs, stir until combined.
- Stir in cocoa powder, cinnamon & vanilla until combined.
- Add in melted & slightly cooled chocolate, mix until mixture is of even color.
- Pour mixture into springform pan. Bake at 350° for 40 - 45 minutes. Top should be risen & look set.
- Cool cheesecake on wire rack for an 1 1/2 - 2 hours. Then move to fridge, uncovered. Once cheesecake is completely cooled you may serve or cover to serve later.
- Eat as is or serve with fresh berries, whipped cream, berry sauce, chocolate sauce - or top with a ganache.
Tried this recipe?Let us know how it was!