Introduction

The Baked Chocolate and Ricotta Cheesecake is a delightful dessert that combines the creamy goodness of ricotta cheese with the rich and indulgent flavor of chocolate. This cheesecake offers a velvety and luxurious texture that’s sure to please your taste buds. In this recipe, we’ll guide you through creating this mouthwatering dessert.

Who is This Recipe For?

This recipe is for anyone who loves the combination of chocolate and cheesecake. Whether you’re preparing it for a special celebration, a family gathering, or simply to satisfy your dessert cravings, this Baked Chocolate and Ricotta Cheesecake is a delightful choice. It’s a must-try for those who crave a luxurious fusion of creamy and chocolatey flavors.

What Makes Baked Chocolate and Ricotta Cheesecake Great?

1. Creamy Ricotta Base: The ricotta cheese adds a unique creaminess to the cheesecake, making it stand out from traditional cheesecakes. It’s a delightful departure from the norm.
2. Rich Chocolate Flavor: The chocolate in the cheesecake creates a luscious and indulgent experience for chocolate enthusiasts. It’s a chocolate lover’s dream.
3. Versatile Dessert: This cheesecake is versatile and can be enjoyed on various occasions, from birthdays to holidays and special dinners. It’s a crowd-pleaser.
4. Make-Ahead Convenience: You can make this cheesecake in advance, saving you time and effort when entertaining. The convenience of preparing it ahead is a definite plus.

Ingredients

Before we start, let’s gather the ingredients needed to make Baked Chocolate and Ricotta Cheesecake:

For the Crust:

• 1 1/2 cups of chocolate cookie crumbs
• 1/4 cup of granulated sugar
• 1/2 cup of unsalted butter, melted

For the Filling:

• 3 cups of whole milk ricotta cheese
• 1 cup of granulated sugar
• 3 large eggs
• 1 teaspoon of pure vanilla extract
• 1/4 cup of all-purpose flour
• 1/4 cup of unsweetened cocoa powder
• 6 ounces of semi-sweet chocolate, melted and cooled

For the Topping (Optional):

• Whipped cream
• Chocolate shavings

Equipment Needed

To create this delectable Baked Chocolate and Ricotta Cheesecake, you’ll need the following kitchen equipment:

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Double boiler or microwave for melting chocolate

Recipe Directions

Now, let’s dive into the step-by-step instructions for making Baked Chocolate and Ricotta Cheesecake:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Prepare the Crust: In a mixing bowl, combine 1 1/2 cups of chocolate cookie crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Press the mixture into the bottom of the greased springform pan, forming an even crust. Set aside.
3. Prepare the Filling: In a separate mixing bowl, blend 3 cups of whole milk ricotta cheese and 1 cup of granulated sugar until smooth. Add 3 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of pure vanilla extract.
4. In another bowl, whisk together 1/4 cup of all-purpose flour and 1/4 cup of unsweetened cocoa powder. Gradually fold the dry ingredients into the ricotta mixture until well combined.
5. Melt 6 ounces of semi-sweet chocolate using a double boiler or the microwave. Allow it to cool slightly. Fold the melted chocolate into the cheesecake filling, ensuring it’s evenly distributed.
6. Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 1 hour or until the center is set, but still slightly jiggly.
7. Cool and Chill: Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or until fully chilled.
8. Serve and Garnish (Optional): If desired, garnish the cheesecake with whipped cream and chocolate shavings just before serving.
9. Slice and Enjoy: Slice your Baked Chocolate and Ricotta Cheesecake and savor the creamy and chocolatey goodness!

Recipe Tips and Shortcuts

• You can use store-bought chocolate cookie crumbs to save time.
• For a smoother cheesecake texture, you can process the ricotta cheese in a food processor before mixing it with other ingredients.

FAQ

Q1: Can I use part-skim ricotta cheese instead of whole milk ricotta? A1: Yes, you can use part-skim ricotta cheese if you prefer a lighter version. However, whole milk ricotta will provide a creamier and richer texture.

Q2: Can I make this cheesecake in advance? A2: Yes, you can prepare this cheesecake in advance and refrigerate it until you’re ready to serve. In fact, it often tastes even better after chilling for a while.

Q3: Can I use white chocolate instead of semi-sweet chocolate? A3: Yes, you can use white chocolate for a different flavor profile, but it will be sweeter. It can be a delightful variation.

Conclusion

Baked Chocolate and Ricotta Cheesecake is a delightful dessert that combines the creaminess of ricotta with the richness of chocolate. Whether you’re enjoying it for a special occasion or simply want to indulge in a creamy, chocolatey treat, this cheesecake is a perfect choice. Try making this delectable Baked Chocolate and Ricotta Cheesecake at home and savor its velvety and indulgent goodness. It’s sure to impress and satisfy any dessert lover. Enjoy!