Best 3 Ricotta Chocolate Cheesecake Recipes

Indulge in a symphony of flavors with our ricotta chocolate cheesecake, a delightful dessert that combines the creamy richness of ricotta cheese and the decadent indulgence of chocolate. This luscious cheesecake features a velvety smooth filling nestled atop a crisp graham cracker crust, creating a harmonious balance of textures. Each bite offers a heavenly symphony of sweet and tangy notes, while the rich chocolate ganache adds a touch of sophistication and depth. With its elegant presentation and irresistible taste, this ricotta chocolate cheesecake is a true showstopper, perfect for special occasions or simply as a delightful treat.

In addition to the classic ricotta chocolate cheesecake, we also offer variations to cater to diverse preferences. For those who prefer a lighter option, our ricotta cheesecake with fresh berries features a vibrant medley of strawberries, blueberries, and raspberries, adding a pop of color and a refreshing burst of flavor. If you're a fan of classic pairings, our ricotta cheesecake with salted caramel sauce is a match made in heaven. The sweet and salty combination creates a delightful dance on your palate, leaving you craving more. And for chocolate enthusiasts, our ricotta chocolate cheesecake with Nutella swirl takes indulgence to the next level. The rich chocolate filling is swirled with creamy Nutella, resulting in a decadent treat that is impossible to resist.

Here are our top 3 tried and tested recipes!

CHOCOLATE RICOTTA CHEESECAKE

Chocolate Ricotta Cheesecake image

Make and share this Chocolate Ricotta Cheesecake recipe from Food.com.

Provided by chef 998002

Categories Cheesecake

Time 1h15m

Yield 10 pieces, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
3 cups part-skim ricotta cheese
1 cup sugar
4 eggs
1 cup whipping cream
1/2 cup hershey's cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla

Steps:

heat oven to 350. prepare graham crust and set aside. in food processor place ricotta cheese sugar and eggs and process until smooth. Add remaining ingredients until smooth. Pour batter into crust. bake 1 hour and 15 minute remove. loosen cheesecake and cool. refrigerate several hours.

THE BEST CHOCOLATE RICOTTA CHEESECAKE

The Best Chocolate Ricotta Cheesecake image

From Renny Darling

Provided by Lynnda Cloutier

Categories Cakes

Number Of Ingredients 12

Ingredients

chocolate walnut crust: 1 1/2 cups chocolate wafer crumbs
1/3 cup melted butter
1/3 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

Steps:

1. In 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

RICOTTA-CHOCOLATE CHEESECAKE

Ricotta-Chocolate Cheesecake image

This is ridiculously easy and quite delicious -- I simply invented it because husband craved something sweet! This cheesecake does not sink in the middle or crack, but I do not guarantee results if substitutions are used. As I'm in South Africa, I over-explain somewhat because I don't know the precise US or other countries' equivalent ingredients ... Really worth a try, this one. You need a loose-bottomed cake tin, and if you're using a convection or fan oven, don't use a tin with a raised bottom as for best results the cake tin bottom must make contact with the oven tray or grid.

Provided by Zurie

Categories Cheesecake

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

14 ounces chocolate cookies (see directions, mine had a filling)
3 ounces butter, melted
1 1/2 lbs ricotta cheese, well drained and dry. (If uncertain, drain overnight in a sieve)
3 1/2 ounces milk chocolate, high quality
1 cup sugar
2 teaspoons vanilla
1 teaspoon salt
4 jumbo eggs (see directions)
1/2 cup liqueur (cream liqueur such as Bailey's Irish Whiskey cream or any equivalent)
3 1/2 ounces cream cheese
1/2 cup superfine sugar
1 teaspoon vanilla

Steps:

Set oven at 180 deg C/350 deg F.
Spray a loose-bottomed cake tin with nonstick spray, or grease with butter.
For the crust, break the biscuits into a processor or blender. (I used a cocolate biscuit called Romany Creams, with a choc filling). Add the melted butter, and mix until fine and nicely greasy.
Scrape mixture into cake tin and pat flat with your fingers.
Break the chocolate into pieces and melt -- the microwave does a good job -- just use low heat. Use a chocolate with a high cocoa butter content.
Put all the ingredients for the filling in your processor in the order given, or use an electric cake mixer. (I preferred the processor, which is faster).
I used Amarula Cream, a S A product, as the liqueur, but use any equivalent creamed liqueur.
Do use the largest size eggs, called "jumbo" here. No need to beat first, just crack and add.
Process until mixture is very smooth, which is so quick in a processor.
With a rubber spatula, scrape out the mixture on top of the biscuit crust, and smooth the top.
Bake for 1 hour in the preheated oven, then switch off the oven, open the door slightly, and let cake cool to lukewarm in the oven. Then take out and cool on kitchen counter.
Some cakes normally sink slightly or crack: this one has an almost level top, which helps.
For the topping, whip the cream cheese, sugar and vanilla until smooth and well mixed, and spread over the top of the cake.
For serving you could sift plain bitter cocoa powder over the top. Serve in thin slivers: it is rich. The servings given has taken this fact into account. If you cut it in normal slices, the yield will be smaller.

Tips:

Use high-quality ingredients, especially for the ricotta and chocolate. This will make a big difference in the final flavor of the cheesecake.
Make sure the ricotta cheese is well-drained. This will help to prevent the cheesecake from being too wet.
Do not overbeat the cheesecake batter. Overbeating can make the cheesecake tough.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Allow the cheesecake to cool completely before serving. This will help to set the cheesecake and make it easier to slice.

Conclusion:

This ricotta chocolate cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich chocolate flavor, and decadent ricotta filling, this cheesecake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this ricotta chocolate cheesecake a try. You won't be disappointed!