A delicious classic Italian dessert from Giada De Laurentiis is this Chocolate Ricotta Cheesecake, easy and fun to make using ricotta, mascarpone, dark chocolate hazelnut spread, eggs, and sugar.

To make Giada’s Chocolate Ricotta Cheesecake, start by draining your ricotta and prepping your crust, then bake the filling for about 90 minutes until it’s perfectly set.

Isn’t it surprising how mixing chocolate with cheese creates something so delightful? Try making this recipe, comment your thoughts below, and see if you can stop at just one piece!

Can I use low-fat ricotta for this Chocolate Ricotta Cheesecake?

Absolutely not! Stick with whole-milk ricotta to get the creamy texture that makes this cheesecake a showstopper. Low-fat ricotta can make your dessert less rich and a bit grainy. Always go full fat for the best results!

Giada De Laurentiis Chocolate Ricotta Cheesecake Ingredients

• 175 grams of dry cookies (Oro Saiwa or Digestive)
• 50 grams of toasted hazelnuts
• 20 grams of sugar
• 1/4 teaspoon of fine sea salt
• 85 grams of unsalted butter, melted
• 680 grams of whole-milk ricotta
• 40 grams of all-purpose flour
• 200 grams of sugar
• 1/2 teaspoon of fine sea salt
• Zest of 1 organic lemon
• Zest of 1 organic orange
• 450 grams of mascarpone, at room temperature
• 2 large eggs, at room temperature
• 3 egg yolks, at room temperature
• 1 teaspoon of vanilla extract
• 100 grams of dark chocolate hazelnut spread
• A pinch of flaky sea salt

How To Make Giada De Laurentiis Chocolate Ricotta Cheesecake

1. Drain the Ricotta: Start by placing the ricotta in a fine-mesh strainer over a bowl to drain for an hour at room temperature. This step is crucial for achieving the right consistency in your filling.
2. Prepare the Pan: Begin by buttering a springform pan. Next, wrap the outside of the pan with two pieces of aluminum foil, ensuring it’s watertight for the bain-marie later.
3. Make the Crust: Blend the cookies, hazelnuts, sugar, and salt until you have fine crumbs. Combine with melted butter until the mixture sticks together when pressed. Firmly press the mixture into the base and about 1 inch up the sides of the springform pan. Freeze the crust for 15 minutes, and preheat your oven to 325°F (165°C).
4. Prepare the Filling: Mix flour, sugar, and salt in a small bowl. In a larger bowl, blend the drained ricotta, mascarpone, and zests of lemon and orange until smooth. Lightly whisk the eggs, yolks, and vanilla in another bowl, then gradually add to the cheese mixture, stirring gently. Finally, incorporate the dry ingredients.
5. Bake the Cheesecake: Remove the crust from the freezer and pre-bake for 15 minutes. Pour the filling over the baked crust, place the springform pan in a roasting pan, and fill halfway with hot water. Bake for about 90 minutes until set but still slightly wobbly in the center.
6. Cool and Finish: Remove the cheesecake from the oven and water bath, and let it cool on a rack. After cooling, refrigerate for at least 8 hours. When ready to serve, top with melted dark chocolate hazelnut spread and a sprinkle of flaky sea salt.

Recipe Tips

• Ensure Smooth Cheese Texture: If you want your cheesecake silky smooth, give that ricotta and mascarpone a good blend before mixing in other ingredients; this eliminates any pesky lumps that might ruin the perfect slice.
• Prevent Crust Sogginess: To keep your crust crispy and not soggy from the bain-marie, make sure your aluminum foil armor is warrior-strong! Wrap it tightly and securely around the springform pan to keep water at bay.
• Chocolate Topping Variations: Feeling adventurous with your toppings? Try melting different types of chocolate, like milk or white, for a twist on the traditional dark chocolate hazelnut spread layer.
• Add Some Crunch: For a fun texture contrast, sprinkle some crushed hazelnuts or almond slivers on top of the chocolate spread just before serving; it’s a game-changer for texture lovers!

Recipe Variations

• Fruity Twist: Why not mix in some finely chopped strawberries or raspberries into the filling for a berrylicious surprise? It adds a fresh punch and makes every bite a little party in your mouth.
• Spice It Up: A pinch of cinnamon or nutmeg mixed into your crust mixture can transform your cheesecake from great to ‘Where have you been all my life?’ status.
• Liqueur Flair: A tablespoon of Amaretto or Grand Marnier blended into your filling will not only make your kitchen smell amazing but also add a sophisticated twist to the flavor profile.
• Coffee Lovers’ Dream: Swap out the vanilla extract for espresso powder to infuse your cheesecake with a subtle coffee flavor that pairs beautifully with the chocolate.

What To Serve With Chocolate Ricotta Cheesecake

Serve your Giada Chocolate Ricotta Cheesecake with spiced pear compote, espresso whipped cream, salted caramel sauce, pistachio brittle, and fresh fig slices.

You can also pair it with a glass of chilled Prosecco or dark roast coffee for a delightful finish.

How To Store Leftover Chocolate Ricotta Cheesecake

In The Fridge:

Wrap your cheesecake tightly with plastic wrap or store it in an airtight container to keep it fresh. Place it in the coldest part of your fridge to maintain its texture and flavor for up to 5 days.

In The Freezer:

Chocolate Ricotta Cheesecake does not freeze well due to the texture changes in ricotta and mascarpone. These cheeses can become grainy and separate when frozen and thawed, which compromises the smooth consistency of your dessert.

Check out More Giada dessert Recipes:

• Giada De Laurentiis Chocolate Mascarpone Pound Cake
• Giada De Laurentiis Blueberry Frozen Yogurt
• Giada Cherry Almond Thumbprint Cookies