Chocolate Ricotta Cheesecake (Healthy, Baked)

Chocolate cheesecake slice with chocolate shavings and spoon on top of white plate, with cheesecake in background.

Chocolate Ricotta Cheesecake (Healthy, Baked)

This baked chocolate ricotta cheesecake is low in fat and sugar, light and fluffy and super easy to make. It’s deliciously moist and creamy, full of flavour and great for easy entertaining.

Course Dessert

Cuisine vegetarian

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings servings

Calories 309kcal

Author Monika Dabrowski

Ingredients

2 cups ricotta cheese room temperature, see *Notes
⅔ cup full fat cream cheese I used Philadelphia, room temperature, 5.29oz
4.59 ounces dark chocolate broken into similar size pieces, plus more for decorating
4 tablespoons cocoa powder
⅓ cup all-purpose/plain flour approx. 4½ tbsp (plus 1-2 tsp for coating the pan), 1.41oz
5 large eggs separated, room temperture
¾ cup superfine/caster sugar 6oz

US Customary - Metric

Instructions

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.

Notes

*Remove excess moisture from the ricotta before using. You can do this by placing it in a strainer for a few minutes.
When melting the chocolate remove it from the saucepan when it's almost melted. It will melt completely as you stir it.
Wait for the melted chocolate to cool (this will only take a few minutes) before adding into the cheesecake batter.
Cool the cake gently in the oven first to minimise cracking.
Scatter the chocolate shavings over the cake once it's cooled completely.
Refrigerate, covered, for up to 3 days.
Best served at room temperature.
See the post for tips on preparing the spring-form pan and safely removing the cheesecake from the pan.

Nutrition