This Baked Chocolate Ricotta Cheesecake Recipe combines the creamy texture of a regular cheesecake with the mellow sweetness of the ricotta. It’s a delicious chocolate version of the classic Italian ricotta cheesecake, and it’s surprisingly easy to make at home.

If you’ve never baked cheesecakes before, this one is a good example to start with. The steps are simple, the ingredients are pantry staples, and the process is beginner-friendly. 

Whether you’re making it for a dinner party, a holiday, or simply to satisfy a chocolate craving, this baked chocolate ricotta cheesecake delivers. Topped with chocolate shavings or fresh berries, it’s one of the easiest Italian desserts to impress your guests.

Ingredients

This recipe calls for simple ingredients you can find in any grocery store. Each one plays a role in creating that perfect creamy texture with rich chocolate flavor.

• Chocolate sandwich cookies with filling, crumbs: Form the base of the cheesecake, giving a sweet and slightly crunchy texture
• Unsalted butter, melted: Binds the cookie crumbs together for a solid crust.
• Whole milk ricotta, drained overnight and at room temperature: Creates the creamy, silky cheesecake filling.
• Crème fraîche, room temperature: Adds richness and a subtle tang, balancing the sweetness.
• Granulated sugar: Sweetens the filling and helps achieve a smooth texture.
• Vanilla extract: Enhances flavor and brings warmth to the cheesecake.
• All-purpose flour: Provides structure to prevent cracks while keeping the cheesecake soft.
• Dark chocolate, melted and cooled: Infuses the filling with deep chocolate flavor and richness.
• Large eggs, room temperature: Bind the filling together and contribute to a smooth, custard-like texture.
• Heavy cream: Forms the base of the ganache, adding creaminess.
• Semi-sweet chocolate chips: Combine with cream for a glossy, rich ganache topping.
• Fresh fruit for garnish: Adds color, freshness, and a light contrast to the rich cheesecake.

Take a look at the recipe card at the bottom of this post for the full recipe.

Using Ricotta in this recipe

Instead of your usual cheesecake, this chocolate cheesecake uses Bellwether Farms whole milk basket Ricotta. It has a pillowy and soft consistency, and it’s used in many Italian cheesecake recipes.

To retain the creamy texture, I combined the ricotta with Bellwether Farms Creme Fraiche, an award-winning French-style cultured cream with a creamy and tart flavor.

I was surprised by its richness and how luscious it was! you can try swapping any recipe that calls for sour cream with it for a whole new depth and flavor.

Thanks to Bellwether Farms for sponsoring this post! all thoughts and opinions are my own

Add-Ons & Substitutions

You can make small changes to fit your taste or use what you already have.

• Swap dark chocolate with milk chocolate for a softer, sweeter flavor.
• Add mini chocolate chips to the ricotta mixture for texture similar to chocolate chip ricotta cake.
• Top with fresh strawberries, fresh berries, or citrus zest for brightness.

How to Make Chocolate Ricotta Cake

Making the Crust

In a medium bowl, combine the chocolate sandwich cookie crumbs with melted butter. Press the mixture firmly into the bottom of your prepared pan to form an even crust.

Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

Making the Ricotta Cheesecake

Preheat your oven to 325°F and line the bottom of a 10-inch springform pan with parchment paper. Set the pan aside while you prepare the crust.

In a large mixing bowl, mix the ricotta, crème fraîche, granulated sugar, vanilla extract, and flour on medium speed for about 2 minutes until smooth and creamy. 

Add the melted dark chocolate and mix just until incorporated.

Add the eggs one at a time, beating on low speed and mixing just until blended after each addition. Be careful not to overmix, as this can affect the texture of your cheesecake.

Assembly & Topping

Pour the batter evenly over the prepared crust. 

Place the pan in a roasting pan and pour shallow water around the outside of the pan ring if using a water bath method, or place a 9×13 inch pan filled with water and place it on the lowest oven rack.

Then, place your cheesecake on the middle rack and bake for 2 hours

After baking, turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar (propping it open with a wooden spoon works well).

Remove the cheesecake from the oven and place it on a wire rack. Run a knife gently around the rim to loosen the edges, leaving the springform rim on, and allow it to come to room temperature for another hour.

Cover the cheesecake with foil and refrigerate for at least 4 hours or overnight for the best texture. When ready to serve, remove the rim.

The Ganache Topping

For the ganache, place the heavy cream and semi-sweet chocolate chips in the top of a double boiler over simmering water. Stir occasionally until the mixture is smooth and glossy.

Pour the ganache evenly over the cooled cheesecake and top with fresh fruit for a beautiful, fresh finish.

Expert Tips

• Letting the cheesecake cool gradually in the oven helps prevent cracks.
• For a smooth cheesecake filling, make sure all ingredients are at room temperature.
• Avoid overmixing – too much air can cause cracks.
• If using a water bath, wrap the outside of the springform pan in foil to prevent water from leaking in.

Draining the Ricotta:

First, for this cheesecake, you’ll need to drain your Ricotta overnight. To do this, line a strainer or colander with paper towels and place it over a bowl to catch the liquid. The strainer shouldn’t be touching the base of the bowl.

Next, spoon your ricotta on top, cover it with a paper towel, and place something heavy on top (any can or jar should work).

Lastly, refrigerate overnight while draining and let come at room temperature before making your cheesecake.

Frequently Asked Questions

What’s the difference between cheesecake and ricotta cheesecake?

Regular cheesecake uses mostly cream cheese, creating a denser, richer texture. Ricotta cheesecake uses soft ricotta cheese, making it lighter with a mellow sweetness.

Can I use ricotta instead of cream cheese for cheesecake?

Yes, though the texture will be different—ricotta gives a less creamy cheesecake with a lighter feel. For best results, use full fat and drain it first.

Why did my ricotta cheesecake crack?

Overbaking and skipping a water bath are common causes. Next time, bake until just set and use a little water in a roasting pan.

How should I store this cheesecake?

Cover with plastic wrap and keep in the refrigerator for up to 4 days.

Can I freeze ricotta cheesecake?

Yes. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.

Can I make this ahead of time?

Absolutely. In fact, letting it chill overnight improves the flavor and texture.

Follow this link for more cheesecake recipes, or take a look at the links below to see some of my favorite cheesecake-inspired recipes:

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