Chocolate Ricotta Cheesecake Food

CHOCOLATE RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a large ziplock bag, crush the tea biscuits with a rolling pin to get 1 cup of cookie crumbs. You can also use vanilla wafers or graham crackers. You can also pulse the cookies in a food processor.
• Add the sugar, melted butter, cocoa powder and salt to the ziplock bag, close and massage the bag with your hands to mix the ingredients together. (You can also add all these ingredients to the food processor and pulse a few times to combine.)
• Press the crumb mixture into the bottom of a 9 inch round springform baking pan. Bake the crust in the preheated oven for 8 minutes, then cool slightly. If you want to make your crust come up the sides of the cheesecake, make another 1/2 batch of the crumb mixture.
• Meanwhile, mix the softened cream cheese with the granulated sugar in a large mixing bowl. If your cream cheese is softened enough and you're willing to put your arm muscles to good use, you can use a large wooden spoon, but you can most certainly use a standing mixer or a hand mixer. Mix until smooth.
• Add the ricotta, sour cream, eggs and vanilla extract. At this point, I like to switch to a whisk.
• Add the cocoa powder and flour. Mix to combine. Pour the filling into the baking pan over top of the slightly cooled crust.
• Bake in the 325 degrees Fahrenheit preheated oven for about 40 minutes. Turn off the oven, crack the oven door open and let the cheesecake cool gradually until the oven is completely cool. Chill the cheesecake in the refrigerator overnight, or for about 6-8 hours. Take the cheesecake out of the springform pan and transfer to a serving plate or a cake pedestal.
• Make the chocolate glaze.
• Place the cocoa powder, sour cream and sugar in a small saucepan. Whisk everything together until smooth while still cold.
• Cook on medium-low heat until it comes to a boil, simmer for a few minutes, until the sugar dissolves and the glaze thins out to a syrupy consistency. Whisk in the butter.
• Pour the chocolate glaze over the top of the cheesecake. Quickly tilt the cheesecake while swirling it around to distribute it all over the top. Do this quickly, since the cheesecake is cold and the chocolate glaze will set up fast.
• I also spread the glaze on the sides of the cake. Decorate with raspberries. I also use chopped, toasted nuts, chocolate shavings, sprinkles, etc.
• Bring the cheesecake to room temperature before serving.

CHOCOLATE-RICOTTA PIE

Steps:

• Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
• Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
• In a double boiler, melt the chocolate over very softly simmering water.
• Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
• Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
• The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

WHITE CHOCOLATE & RICOTTA CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
• Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.
• Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
• Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.
• To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.

CHOCOLATE RICOTTA CHEESECAKE (HEALTHY, BAKED)

Steps:

• Lightly grease a 23 cm (9 inches) spring-form pan and line with parchment paper. (I like to line the bottom of the pan and grease the ring and sprinkle with a little flour-see post for more detail). Set aside. Preheat the oven to 350 F/ 180 C/170 C fan/ gas mark 4.
• Melt the chocolate by placing it in a heat proof bowl over a pot of gently simmering water (the water must not touch the bowl). Stir as the chocolate is melting. Remove from the heat when the chocolate has melted almost completely (it will continue melting away from the heat). Set aside.
• In a large bowl gently whip the ricotta, cream cheese and half the sugar until smooth. Gradually add the flour, cocoa and egg yolks and beat until smooth. Gradually pour in the melted chocolate (once cooled) and continue beating until just combined.
• In a separate bowl beat the egg whites until soft peaks start forming. Gradually add the remaining sugar and continue beating until glossy, fluffy and thick.
• Add the egg whites mixture (in 4 goes) into the batter gently folding in using a spatula until just combined. Pour the cheesecake batter into the pan, smooth out the top and bake in the centre of the oven for 1 hour. After 35-40 minutes cover loosely with baking paper or foil to prevent the cheesecake browning too quickly and cracking.
• Turn off the oven, remove the foil covering the cake and leave the oven door slightly open (6-7 inches). After 15 minutes open the door a little more. After 30-40 minutes remove the cheesecake from the oven and set aside to cool completely.
• Run a spatula around the cake and remove the ring (see post for tips on how to safely remove the cheesecake from the pan). Decorate with chocolate shavings (I used a vegetable peeler to make the shavings). Serve with whipped cream or fruit compote. Keep refrigerated. Best served at room temperature.

CHOCOLATE RICOTTA CHEESECAKE

Steps:

• For Crust: Preheat oven to 350°
• Mix graham crackers crumbs & sugar. Stir in melted butter until combined.
• Press mixture evenly into lightly greased/springform pan. Bake for about 8 minutes. Cool on wire rack.*NOTE* I line the bottom of the springform pan with parchment paper, overhanging, before I clamp close the pan. I trim the excess on the outside before pressing crumbs in. Then I lightly spray the sides with non-stick cooking spray.
• For filling: Stir together ricotta cheese & sugar in a mixing bowl.
• Add in eggs, stir until combined.
• Stir in cocoa powder, cinnamon & vanilla until combined.
• Add in melted & slightly cooled chocolate, mix until mixture is of even color.
• Pour mixture into springform pan. Bake at 350° for 40 - 45 minutes. Top should be risen & look set.
• Cool cheesecake on wire rack for an 1 1/2 - 2 hours. Then move to fridge, uncovered. Once cheesecake is completely cooled you may serve or cover to serve later.
• Eat as is or serve with fresh berries, whipped cream, berry sauce, chocolate sauce - or top with a ganache.

ITALIAN CHOCOLATE AND RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
• Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
• Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.

THE BEST CHOCOLATE RICOTTA CHEESECAKE

Steps:

• 1. In pan, heat cream. Add chocolate chips and stir until chocolate is melted. Do this over low heat so that chocolate does not scorch. Beat together remaining ingredients until blended. Beat in melted chocolate. Pour into prepared crust and bake at 350 for about 55 minutes or until a cake tester inserted 1 inch off center, comes out clean. Do not overbake. Allow to cool in pan and then refrigerate for 4 to 6 hours. Overnight is better. Decorate top with chocolate curls. Remove from refrigerator 20 minutes before serving. Serves 12 To make chocolate curls, run a vegetable peeler down the sides of a chocolate bar that is at room temperature. Source: Renny Darling

CHOCOLATE RICOTTA CHEESECAKE

Steps:

• heat oven to 350. prepare graham crust and set aside. in food processor place ricotta cheese sugar and eggs and process until smooth. Add remaining ingredients until smooth. Pour batter into crust. bake 1 hour and 15 minute remove. loosen cheesecake and cool. refrigerate several hours.

CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING

Steps:

• For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
• Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
• Serve the cheesecake cold, topped with the strawberry sauce.

RICOTTA CHEESECAKE - JUST 3 INGREDIENTS!

Steps:

• Preheat oven to 350°F/180°C with the fan option off. Arrange the baking tray onto the middle shelf of the oven. Line with parchment paper a 7-inch springform cake pan.
• Using a hand mixer, beat the drained ricotta cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add the sugar and beat until smooth. Beat in the eggs, one at a time, until fully combined and you reach a creamy lump-free batter. Do not overmix.
• Pour the batter over the prepared cake pan. Bake in the oven for 50-60 minutes. The cheesecake should be taken out of the oven when the edges are set but the center is still jiggly You can check whether the cheesecake is ready, with an instant-read thermometer. When the cheesecake inside reaches 65°C/150°F, it's ready.
• Let the cheesecake cool completely before removing the cake from the pan. Cover the cake with cling film and refrigerate for a few hours before serving. It tastes even better the next day!

CHOCOLATE RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325.
• Sprinkle crumbs on bottom of 9" springform pan.
• Process ricotta until smooth in food processor.
• Add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla. Process just until well blended.
• Pour over crumbs.
• Bake 50 minutes or until edges are set.
• Turn off oven. Leave in oven with door ajar for 1 hour.
• Remove from oven.
• Cool.
• Refrigerate until thoroughly chilled.
• YOGURT CHEESE: line a non rusting colander or sieve with double thickness cheesecloth. Place yogurt in colander over a deep bowl. Refrigerate until liquid no longer drains from yogurt -- about 24 hours. Discard liquid.