Chocolate Ricotta Cheesecake

Name: Chocolate Ricotta Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 16 oz (450g) ricotta cheese; 8 oz (225g) cream cheese, softened; 1 cup (200g) granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup (50g) unsweetened cocoa powder; 1/2 cup (120ml) heavy cream; 1/2 cup (120ml) brewed espresso or strong coffee; 1/4 tsp salt; 1 tsp grated orange zest (optional); Chocolate shavings for garnish (optional)

Highlighted under: Baked Meals

I absolutely adore making this Chocolate Ricotta Cheesecake, as it's a delightful twist on a classic favorite. The rich chocolate combined with the creamy ricotta creates a texture that's simply irresistible. I've found that using fresh ingredients really elevates the flavors, making every bite a treat. Plus, it’s surprisingly easy to whip together, perfect for those times when I want to impress without spending hours in the kitchen. I can't wait for you to try this indulgent dessert!

Created by

Odette Fairbanks

Last updated on 2026-01-06T15:13:34.524Z

When I first created this Chocolate Ricotta Cheesecake, I was searching for a dessert that combined both rich and creamy elements. The addition of ricotta makes it exceptionally smooth, while the chocolate gives it that deep, satisfying flavor we all crave. I’ve experimented with different cooking times and temperatures, and found that a slow bake yields the best texture—it’s worth the patience!

As I shared slices with friends, the compliments were overwhelming. They loved how the subtle sweetness balanced perfectly with the chocolatey richness. A tip I learned along the way is to let it cool completely before serving; the flavors deepen as it sets. Enjoy your baking adventure!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The ingredients in this Chocolate Ricotta Cheesecake play a crucial role in achieving its unique flavor and texture. Ricotta cheese, known for its creamy yet slightly grainy texture, makes the cheesecake lighter than traditional cream cheese versions. When blended with softened cream cheese, it creates a luxurious base that just melts in your mouth. The combination of cocoa powder and brewed espresso deepens the chocolate flavor, making each bite rich and indulgent. Using high-quality cocoa powder will enhance the overall taste, so it's worth investing in good ingredients.

Sweetening this cheesecake with granulated sugar balances the bitterness from the cocoa. I recommend sifting the cocoa powder before adding it to the mixture. This prevents clumping and ensures a smooth batter. If you're looking to adapt the sweetness, consider using alternatives like honey or maple syrup; however, this may slightly alter the texture, so keep an eye on consistency while mixing.

Key Techniques for Success

To achieve that perfect cheesecake texture, avoid over-mixing the batter once the eggs are added. Overmixing can incorporate too much air, leading to cracks during baking. Mix just until everything is combined and smooth. When baking, keep an eye on the cheesecake towards the end of the cooking time; it should be set in the center but still have a slight jiggle. This indicates that it's creamy rather than overcooked, which is key to a velvety end result.

Cooling is another essential step in the process. After baking, turning off the oven and letting the cheesecake sit inside for an hour helps it set gently, reducing the chances of cracks. I highly recommend refrigerating it overnight to allow all the flavors to meld together, creating a richer taste. When it's time to serve, slicing with a hot, wet knife can help achieve clean edges!

Ingredients

Gather the following ingredients to make your delicious Chocolate Ricotta Cheesecake:

Ingredients

16 oz (450g) ricotta cheese
8 oz (225g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup (50g) unsweetened cocoa powder
1/2 cup (120ml) heavy cream
1/2 cup (120ml) brewed espresso or strong coffee
1/4 tsp salt
1 tsp grated orange zest (optional)
Chocolate shavings for garnish (optional)

Mix everything together until smooth and well combined.

Instructions

Follow these steps to create your Chocolate Ricotta Cheesecake:

Prepare the Oven

Preheat your oven to 325°F (165°C).

Combine the Ingredients

In a large bowl, mix the ricotta, cream cheese, and sugar until smooth. Add the eggs one at a time, then stir in the vanilla, cocoa powder, heavy cream, espresso, salt, and orange zest.

Bake the Cheesecake

Pour the mixture into a greased 9-inch springform pan. Bake for 45 minutes, or until the center is set and not jiggly.

Cool and Serve

Once baked, turn off the oven and leave the cheesecake inside for 1 hour. Then remove and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Garnish

Before serving, top with chocolate shavings if desired.

Slice and enjoy your delicious creation!

Pro Tips

For an extra indulgent flavor, pair this cheesecake with a scoop of vanilla ice cream or fresh berries.

Serving Suggestions

When it comes to serving your Chocolate Ricotta Cheesecake, presentation can elevate the experience. A sprinkle of cocoa powder or a drizzle of chocolate sauce over the top adds a touch of elegance. Pair it with fresh berries or a scoop of vanilla ice cream for a delightful contrast to the rich chocolate flavor. A dollop of whipped cream can also add a lightness that complements the creamy cheesecake.

For special occasions or gatherings, consider slicing the cheesecake into smaller squares and placing them on decorative plates, garnished with orange zest to tie in that flavor element. This way, guests can enjoy a taste without indulging in a full slice, making it perfect for a variety of palates.

Storage and Make-Ahead Tips

This cheesecake can be made a few days in advance, making it an excellent party dessert. Once it's fully chilled and set, cover it tightly with plastic wrap or aluminum foil before refrigerating to keep it fresh. The flavors improve as it sits, so making it ahead of time is a great strategy. If you want to freeze it, ensure it's wrapped well—use both plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the fridge when you're ready to serve it.

As for any leftovers, they can be stored covered in the fridge for up to a week. For an easy snack, I like to enjoy a small slice with my morning coffee—it's a delightful treat that doesn't feel overly indulgent, especially when paired with a strong espresso.

Questions About Recipes

→ Can I use lower-fat ricotta cheese?

Yes, but it might affect the creaminess of the cheesecake. Full-fat ricotta is recommended for the best texture.

→ How can I tell when the cheesecake is done?

The edges should be set and only the center should have a slight jiggle. It will firm up as it cools.

→ Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance and is often better the next day as the flavors meld together.

→ What can I serve with this cheesecake?

It pairs beautifully with fresh fruit, whipped cream, or a drizzle of chocolate sauce.