Chocolate Ricotta Cheesecake

This recipe came about because I had ricotta cheese that I wanted to use up. All of the ricotta cheesecake recipes I could find online were for baked cheesecake – and I wasn’t sure that I trusted my oven enough for that (yes, I know, a food blogger with a dodgy oven is not ideal). The solution I came up with was to use the biscuit base from my sister’s lemon cheesecake and a chocolate ricotta mousse from Delia. It was delicious and I will certainly be making it again. It was a bit rustic looking because my little boy didn’t really want me to be in the kitchen so I was in a bit of a hurry, maybe next time I can make it a little more pretty.


for the base…

  • 200g digestive biscuits
  • 100g unsalted butter
  • 1 level tablespoon caster sugar (optional, I think it is quite sweet enough without it)

for the filling…

  • 150g dark chocolate
  • 250g tub of ricotta cheese
  • 1 tablespoon of Cointreau, which is an orange liquor (Delia’s recipe used rum, the alcohol is of course optional)
  • 2 tablespoons of soft dark brown sugar
  • 200ml tub creme fraiche


for the base…

The base needs making at least an hour before the filling so that it has time to set in the fridge.

First put the butter in a pan to melt (as slowly as your hob will allow). Next put the biscuits into a food bag and bash them until they resemble fine breadcrumbs – this is very therapeutic! Children love this part too! If you are adding sugar put it into the bag and shake it with the crumbs to mix, then stir the crumbs into melted butter. Press the mixture into the base of the dish you will be using for the cheesecake and put it into the fridge for at least an hour.

for the filling…

Melt 100g of the chocolate in a bowl over a pan of hot water – the bowl should rest on the pan without touching the water so that the chocolate won’t burn. Grate the rest of the chocolate or chop it in a food processor and put it to one side for later.

Mix together the ricotta, Cointreau, sugar and two tablespoons of the creme fraiche. Fold this mixture into the melted chocolate and then add most of the grated chocolate – save about a tablespoon of it for decoration.

Spoon the chocolate mixture onto the biscuit base and smooth it with a knife (mine wasn’t at all smooth because I was in a hurry – oh well, next time!) and then top it with the rest of the creme fraiche and the grated chocolate. Put it in the fridge for at least an hour to set.


p.s. for those of you wondering about the pretty drink I served it with, it was a martini served with frozen cherries. Delicious.

chocolate ricotta cheesecake