Lemon Ricotta Chocolate Cheesecake

Name: Lemon Ricotta Chocolate Cheesecake
Yield: Makes one 9-inch (23 cm) cheesecake
Cuisine: Italian
Ingredients: ¼ cup (60 mL) melted unsalted butter; 1 cup (250 mL) softened cream cheese; ½ cup (125 mL) ground hazelnuts; ½ cup (125 mL) light brown sugar; 1 cup (250 mL) ground graham crackers; ¾ cup (180 mL) chopped extra bitter chocolate; 2 cups (500 mL) ricotta cheese; 3 tsp (15 mL) fresh grated lemon zest; ¼ cup (60 mL) cornstarch; ¼ tsp (1 mL) sea salt; 2 cups (500 mL) whipping cream; 3 large eggs; 1¼ cups (310 mL) granulated sugar

Preparation info

Makes
one
9-inch (23 cm) cheesecake

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

This cheesecake would be at home in the window of an Italian bakery. The original recipe was just flavoured with lemon, but combining it with dark chocolate adds an extra dimension to the fresh citrus taste.

Ingredients

Crust

1 cup (250 mL) ground graham crackers
½ cup (125

Europe
Italy
Mediterranean
Cake
Vegetarian

Method

For Crust

Preheat oven to 325°F (150°C). Cut a round piece of parchment paper to fit evenly at the bottom of a 9-inch (23 cm) nonstick springform pan.

In a small bowl, stir together the graham crackers, hazelnuts, sugar and melted butter. Press the mixture down evenly