Chocolate Ricotta Cheesecake | How to make Chocolate Ricotta Cheesecake

Name: Chocolate Ricotta Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 people
Ingredients: 200 grams Ricotta cheese; 30 grams or 3 tbsp corn flour; 100 grams or 1/2 cup granulated sugar; 3 eggs, split into yolks and whites; 150 grams dark chocolate

By Flours Frostings | 26th Jul 2016 |

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Chocolate Ricotta Cheesecakeby Flours Frostings

Prep Time
20
mins
Cook Time
45
mins
Serves
8
People

18 saves

1 review

7 likes

About Chocolate Ricotta Cheesecake Recipe

A light and creamy cheesecake, made with ricotta cheese and dark chocolate.

Chocolate Ricotta Cheesecake is one dish which makes its accompaniments tastier. With the right mix of flavours, Chocolate Ricotta Cheesecake has always been everyone's favourite. This recipe by Flours Frostings is the perfect one to try at home for your family. The Chocolate Ricotta Cheesecake recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chocolate Ricotta Cheesecake is 20 minutes and the time taken for cooking is 45 minutes. This is recipe of Chocolate Ricotta Cheesecake is perfect to serve 8 people. Chocolate Ricotta Cheesecake is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chocolate Ricotta Cheesecake. So do try it next time and share your experience of cooking Chocolate Ricotta Cheesecake by commenting on this page below!

Chocolate Ricotta Cheesecake

Ingredients to make Chocolate Ricotta Cheesecake

200 grams Ricotta cheese
30 grams or 3 tbsp corn flour
100 grams or 1/2 cup granulated sugar
3 eggs, split into yolks and whites
150 grams dark chocolate

How to make Chocolate Ricotta Cheesecake

Preheat your oven to 180 degree centigrade. Butter an 8 inch round pan, preferably a springform or a loose bottomed. Dust well with cocoa powder.
Melt the chocolate in a microwave or a double boiler. Let it cool.
Whip up whites with one tablespoon of the sugar to form firm peaks.
With an electric mixer or whisk, beat the rest of the sugar and yolks until fluffy.
Add the ricotta, melted chocolate and corn flour. Beat until smooth.
Using a spatula, fold in about 1/3rd of the egg whites into this mixture. Fold the rest of the egg whites in gently.
Pour batter into prepared tin, tap against counter to level the top and bake at 180 degree centigrade for 30-35 minutes. The top will be just firm.
Keep the oven door slightly ajar (with a wooden spoon) and let the tin remain in it for 30 minutes.
Unmould when cool. Serve dusted with icing sugar or with whipped cream.