Chocolate Ricotta Cheesecake Recipe

Name: Chocolate Ricotta Cheesecake
Prep time: 70 min
Cook time: 70 min
Total time: 140 min
Yield: 8
Cuisine: Korean
Ingredients: 90g Crushed Digestive cookie; 3g Cocoa powder; 40g Melted unsalted butter; 3 Egg yolks; 15g Sugar; a pinch of Salt; 200g Ricotta cheese; 135g Melted chocolate; 25g Corn starch; Meringue (3 egg whites + 40g sugar + 2g vanilla extract); 25g Chocolate chip

by Cooking Tree 2022-10-17

written by Cooking Tree 2022-10-17

Jump to Recipe Print Recipe

Cooking Tree will show you how to make a homemade version of this delectable recipe for Chocolate Ricotta Cheesecake.

I made a cheesecake with light ricotta cheese and sweet chocolate~

When eaten chilled in the refrigerator, it is chewy, yet moist and delicious when eaten~^^

Ricotta cheese is light and does not have acidity, so it is savory and goes well with chocolate.

After baking and cooling in the oven, if you put chopsticks on the oven door to cool it, it will retain its pretty shape and cool.

When baked at a low temperature, it doesn’t swell too much and it comes out in a pretty shape~~

On the top side, I sprinkled chocolate on a slicer and sprinkled a little sugar powder to decorate it.

It looks delicious~ Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Ricotta Cheesecake
Pin Print

Rating: 5.0/5
( 73 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 70 Minutes 70 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

90g Crushed Digestive cookie
3g Cocoa powder
40g Melted unsalted butter
3 Egg yolks
15g Sugar
a pinch of Salt
200g Ricotta cheese
135g Melted chocolate
25g Corn starch
Meringue (3 egg whites + 40g sugar + 2g vanilla extract)
25g Chocolate chip

Instructions

Mix the crushed Daize cookie and cocoa powder, add melted unsalted butter, mix, press firmly on the bottom of the mold, and place in the refrigerator.
Mix egg yolk, sugar, and salt, then add drained ricotta cheese and mix.
Add melted chocolate and mix, then add cornstarch and mix. Divide the meringue into 3 portions and mix.
Add chocolate chips, mix, put in a mold, flatten, bake in an oven at 160°C for 30 minutes and at 110°C for 40 minutes, then cool in the oven for 1 hour.
Remove the mold after cooling in the refrigerator.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.