Chocolate cheesecake with ricotta
8 servings
360 minutes
Chocolate cheesecake with ricotta is a refined dessert of Italian cuisine, combining a delicate creamy texture with a rich chocolate flavor. The origins of cheesecake date back to ancient times, but the Italian version with ricotta gains a special lightness and airiness. The crunchy crust made of chocolate cookies contrasts with the velvety cheese cream enriched with bitter chocolate and cocoa. The sweet yet balanced taste harmonizes with a light vanilla note. The cheesecake is perfect for finishing a festive dinner or an elegant tea party. Its slow cooling in the oven helps maintain the ideal texture, while the chocolate ganache adds an exquisite final touch. This dessert brings comfort and enjoyment with every bite.
1
Crush the cookies into crumbs and mix with 150 g of butter, which can be melted in a water bath.
- Chocolate-coated sponge biscuits: 300 g
- Butter: 200 g
2
Place the mixture in a baking form, previously lining the bottom with parchment paper and greasing it with butter. Then spread the mixture evenly over the surface and gently press it down with your fingers. Next, put the form with our cake in a preheated oven for about 10 minutes, while preparing the cream.
- Butter: 200 g
3
Place the cheese in a bowl and gently whisk it, separate the egg whites from the yolks, whisk the yolks with sugar and add to the cheese, also whisk the egg whites to peaks and gently fold into the cheese cream. Melt chocolate in a water bath, add cocoa and butter. Cool down and add to the cream.
- Ricotta cheese: 500 g
- Chicken egg: 3 pieces
- Sugar: 200 g
- Dark chocolate: 100 g
- Cocoa powder: 5 tablespoon
- Butter: 200 g
4
Next, spread the cream on our cake layer, smooth it out, and put it back in the oven for 1 hour. After the cheesecake is done in the oven, do not take it out immediately; it should cool completely in the open oven. Once the cheesecake has cooled, it needs to be coated with ganache and decorated to taste.
- Vanillin: 5 g
