The Best Chocolate Ricotta Cheesecake

The Best Chocolate Ricotta Cheesecake Recipe

No Photo

Have you made this?

 Share your own photo!

Lynnda Cloutier


From Renny Darling

★★★★★ 1 vote


chocolate walnut crust: 1 1/2 cups chocolate wafer crumbs
cup melted butter
cup finely chopped walnuts
mix together all ingredients until blended. press mixture on bottom of 10 inch springform pan.
filling: 1/4 cup cream
8 oz. semisweet chocolate chips
1 pound (16 oz) ricotta cheese, room temperature
1/2 lb. cream cheese, room temperature (8 oz)
1 cup sugar
3 eggs, room temperature
1 cup sour cream
2 t. vanilla


1In pan, heat cream. Add chocolate chips and stir until chocolate is melted. Do
this over low heat so that chocolate does not scorch. Beat together remaining
ingredients until blended. Beat in melted chocolate. Pour into prepared crust
and bake at 350 for about 55 minutes or until a cake tester inserted 1 inch off
center, comes out clean. Do not overbake. Allow to cool in pan and then
refrigerate for 4 to 6 hours. Overnight is better. Decorate top with chocolate
curls. Remove from refrigerator 20 minutes before serving. Serves 12
To make chocolate curls, run a vegetable peeler down the sides of a chocolate
bar that is at room temperature.
Source: Renny Darling

About The Best Chocolate Ricotta Cheesecake

Course/Dish: Cakes