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: 1 1/2 cups graham cracker crumbs; 1/4 cup unsweetened cocoa powder; 1/2 cup melted butter; 1/4 cup granulated sugar; 2 cups ricotta cheese; 1 cup cream cheese, softened; 1 cup powdered sugar; 1/2 cup unsweetened cocoa powder; 4 large eggs; 1/4 cup heavy cream; 1 teaspoon vanilla extract; Zest of 1 orange

Highlighted under: Oven Meals

I’ve always been a fan of cheesecake, but adding ricotta to the mix truly transforms it. This Chocolate Ricotta Cheesecake is incredibly creamy with a rich chocolate flavor that’s perfectly balanced. I love how the ricotta brings an airy texture, making each bite melt-in-your-mouth delicious. Plus, the addition of a hint of orange zest enhances the chocolate without overpowering it. If you’re looking for a showstopper dessert for your next gathering, this is it!

Created by

Yvette Harrington

Last updated on 2026-01-06T15:13:40.476Z

When I first experimented with this Chocolate Ricotta Cheesecake, I was amazed at how well ricotta complements the traditional cream cheese base. This method not only lightens the texture but also adds a subtle flavor profile that elevates the entire dessert. After several trials, I found that a touch of orange zest brings a refreshing brightness to the dark chocolate.

Each time I serve this cheesecake, I love witnessing the delight on my friends' faces. It's perfect for any occasion, and the leftovers (if there are any) are even better the next day! Always allow it to chill overnight for the best results.

Why You'll 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 use of ricotta cheese in this cheesecake not only lends it a unique creaminess but also provides a lighter texture compared to traditional cheesecakes. Ricotta, with its slightly grainy consistency, should be blended thoroughly with the cream cheese to achieve a smooth filling. Make sure both cheeses are at room temperature before mixing to prevent a lumpy texture, which can occur if cold ingredients are used.

The combination of heavy cream and eggs plays a crucial role in the cheesecake's structure. The heavy cream contributes to its richness while the eggs help set the filling as it bakes. It's important to mix the eggs in gradually, ensuring each one is fully incorporated. This technique not only helps in achieving a smooth batter but also minimizes the risk of incorporating too much air, which can lead to cracks during baking.

Achieving the Perfect Bake

Baking the cheesecake at a lower temperature, 325°F (160°C), allows for a gentle cooking process, helping to prevent cracks. To further ensure even baking, you can use a water bath. Place your springform pan inside a larger pan filled with hot water, which will stabilize the temperature and keep the edges from baking too quickly compared to the center. If you notice your cheesecake starting to puff up too much, it’s a sign that it's overcooking.

After baking, allowing the cheesecake to cool in the oven with the door ajar for an hour is critical. This gradual cooling phase prevents sudden temperature changes that can cause cracks. The cheesecake may still appear slightly jiggly when you turn off the oven; this is normal and will set as it chills in the refrigerator.

Ingredients

Gather all the ingredients before you start for a seamless experience.

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup unsweetened cocoa powder
1/2 cup melted butter
1/4 cup granulated sugar

For the Filling

2 cups ricotta cheese
1 cup cream cheese, softened
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
4 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Zest of 1 orange

Make sure all ingredients are at room temperature for the best texture.

Instructions

Preheat your oven and prepare your baking dish to start.

Prepare the Crust

In a mixing bowl, combine the graham cracker crumbs, cocoa powder, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then let it cool.

Make the Filling

In a large bowl, beat the ricotta and cream cheese until smooth. Gradually mix in the powdered sugar and cocoa powder. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream, vanilla extract, and orange zest.

Bake the Cheesecake

Pour the filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Chill and Serve

Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, garnish with chocolate shavings or whipped cream if desired.

Slice and enjoy your delicious cheesecake!

Pro Tips

Allow the cheesecake to chill overnight for the best flavor and texture. Serve with fresh berries or a drizzle of chocolate sauce for an extra treat.

Storage Tips

For the best texture, always refrigerate your completed Chocolate Ricotta Cheesecake for at least four hours before serving, but overnight is even better. This chilling time allows the flavors to meld beautifully and the cheese filling to become firmer for easier slicing. If you plan to keep the cheesecake for longer, it's safe to store it covered in the refrigerator for up to 5 days.

Freezing is also an option for this cheesecake! Just make sure to wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. When properly frozen, it can last up to three months. To thaw, transfer it to the refrigerator the day before you plan to serve it, and it will be just as delicious as when freshly made.

Delicious Variations

Feel free to experiment with the flavor profiles of this cheesecake. Instead of orange zest, you could substitute lemon zest for a brighter, more citrusy flavor. Alternatively, adding peppermint extract or using crushed peppermint candies can give this dessert a festive twist. In addition, consider swirling in fruit preserves or chocolate ganache into the filling before baking for an elegant marbled effect.

For a gluten-free version, replace the graham cracker crumbs with gluten-free cookie crumbs or even finely ground nuts. You might also try a chocolate cookie crust. This simple swap ensures that everyone can enjoy this dessert, regardless of dietary restrictions while still delivering that delicious flavor and texture.

Questions About Recipes

→ Can I use a different type of cheese?

Yes, you can experiment with mascarpone cheese for a richer flavor.

→ How should I store leftovers?

Keep the cheesecake covered in the refrigerator for up to 5 days.

→ Can I freeze the cheesecake?

Yes, you can freeze it for up to 2 months. Thaw it in the refrigerator before serving.

→ Is there a gluten-free option for the crust?

You can use gluten-free graham crackers or almond flour instead.