Chocolate Ricotta Cheesecake
Smooth, creamy chocolate ricotta cheesecake with dark chocolate and orange zest - This easy Italian-style dessert is perfect for any occasion!
This chocolate ricotta cheesecake is rich, creamy, and packed with deep chocolate flavor—yet incredibly easy to make!
Unlike the classic New York cheesecake, there’s no need for a water bath, so you can whip it up with minimal effort.
Made with whipped ricotta, dark chocolate, and a hint of orange zest, this Italian-inspired cheesecake comes together in just 10 minutes with 10 simple ingredients!
I like to use ricotta cheese instead of cream cheese, because it gives the cheesecake a lighter, slightly airy texture while keeping it deliciously decadent.
You can enjoy it plain with a dusting of cocoa powder, or take it up a notch with fresh strawberries, candied oranges, or a drizzle of silky chocolate ganache.
However you serve it, once you try this ricotta chocolate cheesecake, you’ll want to make it again and again!
And if you're short on time or ingredients, no worries! Try my 3-ingredient ricotta cheesecake—it’s just as easy and just as delicious!
Ingredients
This chocolate and ricotta cheesecake is made with basic ingredients you most probably have in your kitchen already!
Here are the 10 ingredients you'll need:
- Cookies: For the cheesecake base use Graham crackers, honey cookies, chocolate cookies, butter cookies or digestive cookies.
- Butter: Mix a bit of melted butter with the crumbled cookies to make the cheesecake base.
- Ricotta cheese: Use only whole milk ricotta, not low fat ricotta, for the best texture. You can even make homemade ricotta if you have a bit of extra time!
- Sour cream: It's optional, but sour cream makes cheesecake extra creamy, adds a slight tang for balanced flavor, and helps prevent cracks.
- Chocolate: I use 70% dark chocolate, you can also use dark chocolate chips, or semi sweet chocolate chips for a milder chocolate flavor.
- Eggs: Go for medium-sized eggs at room temperature.
- Flour: You can use all purpose flour or Italian 00 flour.
- Sugar: I use caster sugar (finely ground granulated sugar), but you can also use regular sugar or raw cane sugar.
- Orange: I like to add orange zest because it goes so well with chocolate, make sure you use organic orange zest, alternatively add 1 teaspoon of vanilla extract.
- Cocoa powder: You can opt for natural cocoa powder or Dutch-process cocoa powder.
Equipment
The good news is that you don't need any fancy kitchen equipment to make this delicious cheesecake!
Here are the kitchen tools I use:
- 8-inch springform cake pan: a small springform cake pan makes a taller cheesecake, but a 9-inch cake pan will give you similar results.
- Hand mixer: You can also use a stand mixer or a simple whisk.
How to make chocolate ricotta cheesecake
This dark chocolate cheesecake couldn't be easier to make!
You only need one bowl, and it takes about 10 minutes to put together.
Check out the quick recipe overview below with step-by-step pictures.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Mix crushed biscuits with melted butter. Press the mixture firmly into the bottom of a springform pan, then bake for 7 minutes.
STEP 2. Whisk ricotta cheese, sour cream and sugar, then whisk in one egg at a time. Slowly pour in the melted dark chocolate, add orange zest and whisk to combine.
STEP 3. Place a sieve over the bowl and add flour and cocoa powder, and mix briefly to combine all the ingredients.
STEP 4. Pour the cheesecake mixture over the cookie base. Bake for 60-70 minutes, until the edges are set but the center has a slight jiggle.
Baking tips
- Whisk the ricotta cheese until completely smooth—if you want an extra silky texture, give it a quick blitz in a food processor.
- Always sift the flour and cocoa powder to keep your cheesecake light and airy.
- Use room temperature ingredients for a smooth, creamy texture. Let them sit out 30-60 minutes before baking.
- Mix gently to avoid adding too much air—this keeps the cheesecake rich and creamy.
- The cheesecake mixture is quite thick, so use a spatula to smooth out the top before baking.
- Grease the pan well or use parchment paper. The cheesecake shrinks as it cools, and if it sticks to the pan, cracks can form.
Storage tips
- Fridge: The cheesecake will stay fresh in the fridge for 3-4 days.
- Freezer: Cut the cheesecake into slices, place them on a tray, and freeze for 30 minutes. Then, transfer the slices into ziplock bags and freeze for up to 1 month.
More Italian cake recipes to try
If you loved this ricotta cheesecake, try other family-favorite Italian desserts such as classic tiramisu, apple cake, pear cake, almond cake or the famous hangover cake!
Did you try this recipe?
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Recipe
Chocolate Ricotta Cheesecake
Ingredients
For the crust:
- 250 g digestive biscuits, or similar cookies
- 120 g butter, melted
For the filling:
- 600 g ricotta cheese, well drained
- 180 g sugar
- 1 tablespoon orange zest
- a pinch of sea salt
- 80 ml sour cream, optional
- 2 eggs
- 1½ tablespoon all purpose flour
- 40 g unsweetened cocoa powder
- 200 g 70% dark chocolate, chopped
Instructions
- Set your oven to 150°C/300°F and adjust a baking rack onto the middle shelf. Grease a 9-inch springform cake pan, then wrap it in a single large sheet of heavy-duty foil, covering the bottom and sides completely to prevent leaks.
- Crush the cookies into fine crumbs using a food processor, then mix them with melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan to create a compact base.
- Bake the crust for 7 minutes. Allow the crust to cool while you prepare the filling.
- Place the chopped dark chocolate in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring until smooth. Stop when mostly melted, the residual heat will melt the rest as you stir. Allow to cool before use.
- In a large bowl, beat the ricotta cheese with sugar, orange zest, a pinch of sea salt, and optional sour cream until smooth and lump-free (don’t overmix).
- Whisk in one egg at a time, followed by the melted chocolate.
- Place a sieve/ strainer over the bowl. Add the flour and cocoa powder, and sift into the cheesecake batter. Whisk until just combined (do not overmix). Pour the batter over the cheesecake crust and smooth the top with a spoon or spatula.
- Bake for about 60 minutes, until the edges are set but the center has a slight jiggle. The center should still be slightly wobbly when you turn off the oven.
- Once baked, turn off the oven, open the oven door, and let the cheesecake cool inside for about an hour. Then, move it to the counter before refrigerating. Refrigerate the chocolate ricotta cheesecake for at least 4 hours, but overnight is best for the perfect texture and flavor.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Andrea, thank you for the amazing recipe! I made this chocolate ricotta cheesecake, added chopped toasted hazelnuts and it was creamy, rich, just incredible!