Ingredients for Chocolate Ricotta Cheesecake
- Graham Cracker Crumbs
- 1 ½ cups (300g) granulated sugar
- Butter
- Part Skim Ricotta Cheese
- 4 large eggs
- Whipping Cream
- Cocoa
- All Purpose Flour
- Vanilla
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How to Make Chocolate Ricotta Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare a 9-inch graham cracker crust (recipe included below) and set aside.
- In a food processor, combine 15 ounces (425g) ricotta cheese, 1 ½ cups (300g) granulated sugar, and 4 large eggs. Process until completely smooth and creamy.
- Add 1 cup (120g) unsweetened cocoa powder, ½ cup (60g) all-purpose flour, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Process until just combined; do not overmix.
- Pour the batter into the prepared graham cracker crust.
- Bake for 1 hour and 15 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cool, carefully run a thin knife or offset spatula around the edges to loosen the cheesecake from the pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
102g
Fat
63g
Carbs
12g
