Baked Chocolate Ricotta Cheesecake Recipe

5 from 4 votes

This cheesecake is super creamy and moist, with a deep chocolate flavor. It's spongier than your normal cheesecake due to the Ricotta, and it has a special, different and amazing flavor!

Prep Time30

Cook Time2

Total Time2 40

Servings: 10 -in Cheesecake

Ingredients

Chocolate Cheesecake

28 cookies chocolate sandwich cookies with filling crumbs
4 Tablespoons unsalted butter melted
24 ounces Bellwether Farms whole milk basket ricotta drained overnight and at room temperature
10 ounces Bellwether Farms Creme Fraiche room temperature
1 Cup granulated sugar
1 teaspoons vanilla extract
2 Tablespoons all purpose flour
8 ounces 230 g 70% dark chocolate, melted and cooled
4 large eggs room temperature

Ganache

1/2 Cup heavy cream
8 ounces semi sweet chocolate chips I used 60%
2 Cups fresh fruit for garnish

Instructions

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.
28 cookies chocolate sandwich cookies with filling, 4 Tablespoons unsalted butter
Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

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.
24 ounces (680.4 g) Bellwether Farms whole milk basket ricotta, 10 ounces (283.5 g) Bellwether Farms Creme Fraiche, 1 Cup (200 g) granulated sugar, 1 teaspoons vanilla extract, 2 Tablespoons all purpose flour
Add the melted dark chocolate and mix just until incorporated.
8 ounces (226.8 g) 230 g 70% dark chocolate, melted and cooled
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.
4 large eggs

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.
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.
1/2 Cup (118.3 ml) heavy cream, 8 ounces (226.8 g) semi sweet chocolate chips
Pour the ganache evenly over the cooled cheesecake and top with fresh fruit for a beautiful, fresh finish.
2 Cups (474 g) fresh fruit for garnish

Notes

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.

Expert Tips

Drain your ricotta before using for a cheesecake that holds its shape better.
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.
Letting the cheesecake cool gradually in the oven helps prevent cracks.

Nutrition