Best Ricotta Chocolate Cheesecake Recipes

THE BEST CHOCOLATE RICOTTA CHEESECAKE

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

CHOCOLATE RICOTTA CHEESECAKE

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.

RICOTTA-CHOCOLATE CHEESECAKE

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.

WHITE CHOCOLATE & RICOTTA CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
• Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.
• Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
• Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.
• To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.