Chocolate Ricotta Cheesecake I Olga's Flavor Factory

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: mascarpone

Greek yogurt reduces calories while maintaining creaminess.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness while being dairy-free.

Start by making the crust using shortbread cookies, which can also be substituted with graham crackers or vanilla wafers.

Place the cookies in a ziplock bag and crush them into fine crumbs using a rolling pin or a food processor.

Add unsweetened cocoa powder, sugar, salt, and melted butter directly into the bag with the cookie crumbs and mix well by sealing the bag and shaking it.

Prepare a springform pan by buttering it and then dump the crust mixture into the pan, pressing it firmly into the bottom and slightly up the sides using the bottom of a measuring cup.

Bake the crust in a preheated oven at 325°F for about 8 minutes.

In a standing mixer, combine cream cheese, ricotta cheese, and sour cream, making sure all ingredients are at room temperature for a smooth texture.

Mix the cream cheese until smooth, then add sugar, followed by the ricotta and sour cream, mixing until well combined.

Add vanilla extract and eggs one at a time, mixing well after each addition.

In a separate bowl, sift together all-purpose flour, salt, and cocoa powder using a fine mesh sieve to avoid lumps, then add to the cheesecake mixture and mix until combined.

Pour the cheesecake batter over the cooled crust and smooth the top.

Bake in the preheated oven for about 40 minutes, checking for a slight jiggle in the center to indicate doneness.

To prevent cracks, turn off the oven and prop open the door to let the cheesecake cool gradually.

For the chocolate sour cream glaze, mix sour cream, sugar, and cocoa powder in a small saucepan and whisk until smooth.

Heat the glaze on medium-low until the sugar dissolves and the mixture becomes syrupy, then whisk in butter until combined.

Let the cheesecake cool completely before removing it from the springform pan for clean edges.

Pour the chocolate glaze over the cheesecake and spread it evenly, allowing some to drip down the sides if desired.

Decorate the cheesecake with raspberries around the edges for an elegant finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens