Chocolate Ricotta Cheesecake

Name: Chocolate Ricotta Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 cups ricotta cheese; 1 cup cream cheese; 3/4 cup granulated sugar; 3/4 cup unsweetened cocoa powder; 4 large eggs; 1 teaspoon vanilla extract; 1/4 cup brewed coffee (cooled); 1 1/2 cups graham cracker crumbs; 1/2 cup unsalted butter (melted); 1/4 cup granulated sugar

Highlighted under: Golden Cooking

I absolutely adore making this Chocolate Ricotta Cheesecake! The combination of creamy ricotta, rich chocolate, and a hint of vanilla creates a dessert that's indulgent yet surprisingly light. Baking it in a water bath ensures a perfectly smooth texture, avoiding that dreaded cracking on top. It’s perfect for celebrations or a cozy night in. Trust me, once you slice into this heavenly cake and see how beautifully it holds its shape, you won’t want to try any other cheesecake recipe!

Created by

Camille Norwood

Last updated on 2026-01-06T15:13:35.210Z

Making this Chocolate Ricotta Cheesecake has been a delightful journey for me. I found that using ricotta instead of just cream cheese gives the cake a wonderfully light texture, while still retaining that rich flavor we all crave. Each bite is silky smooth, and the chocolate just wraps around it like a warm hug.

During my experiments, I discovered that a touch of coffee steeped in the chocolate enhances the overall flavor profile, adding depth without overpowering the primary ingredients. It’s these little tweaks that ensure every slice is better than the last!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Understanding the Ingredients

The choice of cheese is crucial in achieving the light yet creamy texture of this cheesecake. Ricotta adds a delicate mouthfeel, while cream cheese provides a rich foundation. For the best results, use whole milk ricotta rather than part-skim. It will produce a denser cheesecake, but still keep the overall profile light and smooth. If you're in a pinch, cottage cheese can be blended until smooth as a substitute, though the flavor will differ slightly.

Cocoa powder is the key to that rich chocolate flavor, and using high-quality Dutch-processed cocoa can elevate your cheesecake experience. It offers a smoother, richer taste compared to natural cocoa. Also, the addition of brewed coffee not only intensifies the chocolate notes but also brings a subtle depth to the overall flavor. This is an excellent technique for anyone looking to take their chocolate desserts to the next level.

The Water Bath Technique

Baking the cheesecake in a water bath is essential for preventing cracks and achieving a smooth texture. When wrapping your springform pan in aluminum foil, make sure to double-wrap it to prevent water from seeping in. This added layer of protection is especially important because even a small amount of water can alter the texture of the bottom layer of your cheesecake, making it soggy.

To create the water bath, place the foil-wrapped pan in a larger roasting pan and fill it with hot water until it reaches halfway up the sides of the cheesecake pan. This moist environment helps maintain a steady temperature, ensuring even baking. Keep an eye on the cheesecake towards the end of the baking time; it should jiggle slightly in the center but be set around the edges. This indicates it's perfectly done.

Ingredients for Chocolate Ricotta Cheesecake

For the Cheesecake

2 cups ricotta cheese
1 cup cream cheese
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
1/4 cup brewed coffee (cooled)

For the Crust

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter (melted)
1/4 cup granulated sugar

Directions

Instructions

Prepare the Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

Make the Cheesecake Filling

In a large bowl, beat together the ricotta cheese, cream cheese, and sugar until smooth. Add in the cocoa powder, eggs, vanilla extract, and cooled coffee, mixing until fully incorporated and smooth.

Bake the Cheesecake

Pour the filling over the cooled crust. Wrap the springform pan in aluminum foil to prevent water from entering. Place the pan in a roasting pan filled with hot water, then bake for 60 minutes or until the center is set but slightly jiggly.

Cool and Serve

Remove from the oven and let cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours, preferably overnight, before slicing and serving.

Enjoy Your Cheesecake!

Pro Tips

For best results, use high-quality cocoa powder and let the cheesecake cool completely before refrigerating. This will help the flavors meld beautifully.

Serving Suggestions

When ready to serve, consider garnishing your cheesecake with some freshly whipped cream and a sprinkle of orange zest for a burst of freshness that complements its richness. Berries, like raspberries or strawberries, also make excellent accompaniments, cutting through the creamy chocolate taste with their tartness. Additionally, a drizzle of chocolate ganache over the top can intensify the chocolate flavor and elevate the visual appeal.

To make it easier to slice, run a knife under hot water and wipe it dry before each cut. This technique prevents the cake from crumbling and ensures clean slices, which is especially important for presentation during special occasions. Remember to let the cheesecake come to room temperature for about 30 minutes before serving for the best taste and texture.

Make-Ahead and Storage Tips

This Chocolate Ricotta Cheesecake can be made up to two days in advance, making it an excellent option for stress-free entertaining. After the cheesecake has cooled and fully set in the refrigerator, cover it with plastic wrap or aluminum foil to keep it fresh. Just be cautious not to place the wrap directly onto the surface to avoid any sticking and ruining the top texture.

If you have leftovers (which is rare!), store slices in an airtight container in the fridge for up to three days. For longer storage, you can freeze the cheesecake. Slice it first, then wrap each piece tightly in plastic wrap and aluminum foil. It can hold up well in the freezer for up to two months. To thaw, place it in the refrigerator overnight before enjoying it again.

Questions About Recipes

→ Can I use low-fat ricotta for this recipe?

Yes, but keep in mind the texture may vary slightly and it might be less creamy.

→ How can I prevent my cheesecake from cracking?

Baking in a water bath helps maintain moisture and temperature, reducing the risk of cracks.

→ Can I make this cheesecake ahead of time?

Absolutely! It can be made up to 2 days in advance. Just cover it tightly in the refrigerator.

→ What can I serve with the cheesecake?

A dollop of whipped cream, fresh berries, or a drizzle of chocolate sauce would all be great accompaniments.