An amazing chocolate cheesecake with ricotta. It’s full of chocolate and topped with the most creamy chocolate mousse. This cheesecake is for true chocolate lovers, you’ll love it, it’s a real heartbreaker.
Ingredients
the crust
- 250 g chocolate chip cookies
- 100 g butter
the cheese filling
- 500 g ricotta cheese
- 200 g dark chocolate
- 50 g potato starch
- 100 g sugar
- 5 farmers eggs
- pinch of salt
chocolate mousse
- 100 g dark chocolate
- 40 g sugar
- 4 farmers eggs
- 125 g butter
- pinch of salt
Instructions
Dissolve the butter in a saucepan. Place the cookies in a foodprocessor, add butter and blend. Line the bottom of a 20 cm springform pan with baking parchment paper, press the crust into the bottom of the springform and place in the fridge while you make the filling.
Dissolve the chocolate in a water bath. Crack the eggs, beat the egg yolks with sugar until light. Add the ricotta, potato starch and melted chocolate, mix well. Beat the egg whites with a pinch of salt to stiff. Gently stir with the cheese mixture and place on the cookie crust.
Bake for 55 minutes at 180°C. Then turn off the oven, leave the door open and leave the cake inside the oven to cool.
In the meantime, make the chocolate mousse. Dissolve the chocolate and butter in a water bath. Crack the eggs, beat the egg yolks with sugar until light and the sugar is dissolved and mix with melted chocolate. Beat the egg whites with a pinch of salt until stiff. Gently stir with the chocolate mixture and top the cheesecake. Chill for at least 1 hour or overnight. Enjoy!
