Chocolate Ricotta Cheesecake

Name: Chocolate Ricotta Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 2 cups ricotta cheese; 1 cup cream cheese, softened; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 4 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon espresso powder (optional); 1 prepared graham cracker crust

Highlighted under: Cozy Cooking

I absolutely love making this Chocolate Ricotta Cheesecake. The combination of rich chocolate and creamy ricotta creates a dessert that's not only delicious but also surprisingly light. Every time I make it, I'm amazed at how easily it comes together, and the flavor is just divine. This cheesecake is perfect for special occasions or just when I want to treat myself to something sweet and indulgent. I can't wait to share this recipe with you—it's a true crowd-pleaser!

Created by

Isla Weatherford

Last updated on 2026-01-06T13:05:34.934Z

When I first stumbled upon the idea of using ricotta in a cheesecake, I was intrigued. I decided to give it a try with chocolate, and the result was nothing short of spectacular! The ricotta adds a unique, fluffy texture while keeping the cake rich and decadent. I remember sitting with friends, all of us mesmerized by the luscious layers and depth of flavor.

One tip I can share is to ensure that your ricotta is well-drained before mixing. This helps to prevent the cheesecake from becoming too watery and ensures a perfect slice every time. Pair it with fresh berries or a drizzle of chocolate sauce for an added touch!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with creamy ricotta
Light yet indulgent texture that's hard to resist
Perfect for gatherings or a special treat at home

      

Understanding the Ingredients

Each ingredient in this Chocolate Ricotta Cheesecake plays a pivotal role in achieving its luscious texture. The ricotta cheese adds a lightness and creaminess that offsets the richness of the cream cheese, while the cocoa powder delivers that rich chocolate flavor. When selecting ricotta, opt for high-quality, whole-milk varieties to enhance the creaminess. Use a fine cocoa powder for a smoother mixture; this ensures an even distribution of chocolate flavor throughout the cheesecake.

The addition of espresso powder, though optional, enhances the chocolate taste immeasurably. If you choose to omit it, consider replacing it with a teaspoon of instant coffee granules for a similar effect. The sweetness from the granulated sugar balances the bitter notes of cocoa, creating a harmonious blend. Adjust sugar to taste if you're using high-quality dark chocolate cocoa, which can be more potent.

Baking Tips for Perfect Texture

For a flawlessly baked cheesecake, it's essential to monitor your baking time carefully. Bake until the edges are firm and the center remains slightly jiggly; this indicates that it will set as it cools. If you notice the edges puffing up, it's a sign of overbaking, which can lead to cracks in the surface. A water bath is a great trick if you want to achieve an ultra-smooth texture; wrap the springform pan in foil and place it in a larger pan filled with water, creating a moist baking environment.

Cooling the cheesecake gradually is crucial. After baking, let it sit at room temperature for about 30 minutes, then refrigerate for a minimum of four hours. This chilling step allows the flavors to meld and the texture to firm up. If time permits, leaving it overnight enhances the flavor even further. If you're concerned about the cheesecake sticking, run a knife around the edges before removing the pan.

Ingredients

For the Cheesecake

2 cups ricotta cheese
1 cup cream cheese, softened
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon espresso powder (optional)
1 prepared graham cracker crust

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare the Cheesecake Mixture

In a large mixing bowl, combine the ricotta cheese, cream cheese, and sugar. Mix until smooth, then add the cocoa powder, eggs, vanilla extract, and espresso powder. Blend until completely incorporated.

Bake

Pour the cheesecake mixture into the prepared graham cracker crust. Bake in the preheated oven for 50 minutes or until the center is set but slightly jiggly. Remove from the oven and let it cool.

Chill

Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Serve

Slice the cheesecake and serve it chilled. Enjoy with fresh berries or a drizzle of chocolate sauce.

Pro Tips

For the best texture, ensure your cheeses are at room temperature before mixing. This will help achieve a smooth batter and reduce lumps.

Serving Suggestions

When it comes to serving, the Chocolate Ricotta Cheesecake pairs beautifully with fresh berries, such as raspberries or strawberries. Their tartness complements the rich chocolate flavor perfectly. You can also drizzle a homemade chocolate ganache over the top for an elegant presentation; simply heat equal parts cream and chocolate over low heat until smooth.

For an extra touch, consider adding a dollop of whipped cream or a sprinkle of sweetened mascarpone cheese on each slice before serving. This not only adds to the visual appeal but also enhances the creamy texture, making every bite even more indulgent.

Storage Tips

Storing your cheesecake properly will help maintain its delicious flavor and texture. Wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator, where it will last for up to a week. If you want to make it ahead of time, it can be frozen for up to three months. For freezing, slice the cheesecake and wrap individual pieces in plastic wrap, then place them in an airtight container.

When you're ready to enjoy a frozen slice, thaw it overnight in the refrigerator. Avoid defrosting at room temperature to prevent compromising its creamy consistency. For best results, serve the cheesecake cold straight from the fridge, ensuring the flavors remain vibrant.

Questions About Recipes

→ Can I use low-fat ricotta cheese?

Yes, low-fat ricotta can be used, but it may alter the richness slightly.

→ How long can this cheesecake be stored?

It can be stored in the refrigerator for up to 5 days.

→ Can I freeze the cheesecake?

Yes, this cheesecake freezes well. Wrap it tightly and it can last for up to 3 months in the freezer.

→ What can I serve with this cheesecake?

Fresh fruit, whipped cream, or a berry sauce complement this cheesecake beautifully.