Very easy and delicious! Part 2 of my cheesecake series. Adapted from Lidia Bastianich’s Celebrate Like an Italian.

Chocolate Ricotta Cheesecake




  • unsalted butter for the pan
  • fine plain breadcrumbs for the pan
  • 4 ounces bittersweet chocolate
  • 1/2 cup heavy cream
  • 1/4 cup unsweetened cocoa
  • 5 large eggs
  • 1 cup sugar
  •  1/4 teaspoon kosher salt
  • 4 cups ricotta
  • grated zest of a small orange



  1. preheat oven to 375 degrees. coat the bottom and sides of an 8-inch springform pan with butter, and sprinkle with the breadcrumbs to coat, tapping out the excess.
  2. In a double boiler,  gently melt the chocolate in the cream. Remove from heat and whisk in the cocoa until smooth.
  3.  In a mixer, beat the eggs, sugar, and salt at high speed for about 2 minutes. Add the ricotta and orange zest, mix until smooth, for about 1 minute. Add the chocolate mixture.
  4. Pour batter into pan and bake for about 1 hour to 1 hour and 10 minutes. Might be jiggly in the middle. Cool, run a knife around edges, and unmold.


6 Comments on “Chocolate Ricotta Cheesecake

  1. Pingback: Top 5 Recipes 2020 – the fashionista cook

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