Chocolate ricotta cheesecake

serving dumplings | chocolate-ricotta-cheesecake

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.

time 120 minutes 

serving dumplings | chocolate-ricotta-cheesecake


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

serving dumplings | chocolate-ricotta-cheesecake


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!

serving dumplings | chocolate-ricotta-cheesecake