[Chocolate and ricotta cheesecake]
It’s been challenging creating recipes for the freebie Nestle Top N Fill chocolate I received. But just quietly, I think this cheesecake is a small triumph.
I’m not really much of a baker, so when I get desserts right, I’m a happy little cook.
I actually thought this cheesecake turned out a bit too sweet but my Mum who has a massive sweet tooth thought it wasn’t sweet enough! I guess you’ll have to make it and decide for yourself.
I think next time I’ll use plain dark melted chocolate instead of the Nestle product so it’s more complex and less sugary. I’d also like to experiment with marbling the chocolate and ricotta because I just love the individual taste of the two ingredients. Especially ricotta. While making the cake I helped myself to a few too many sneaky spoonfuls - cooks privilege!
Don’t forget to dust with icing sugar when it’s cooled to give your guests restaurant quality presentation that only takes 2 seconds!
Happy cooking, Christie
ps. If you’re not sure what all this Top n Fill talk is about check out these two posts:
A Chocolate Dilemma: Help Needed!
Chocolate Solution Part 1: Aussie Style
Chocolate and ricotta cheesecake
serves 6-8
180g digestive biscuits
50g unsalted butter, melted
500g ricotta
55g (1/4 cup) caster sugar
1 tablespoon cornflour
4 eggs, separated
380g can Nestle Top n Fill chocolate flavour
1. Preheat the oven to 160C (71F). Grease and line a 20cm loose bottomed cake tin.
2. Crush the biscuits in a food processor, or place them in a plastic bag and roll a tin of tomatoes over them to form fine-medium crumbs. (That’s what I did). Mix with the melted butter and press into the prepared cake tin.
3. Beat the ricotta, sugar, cornflour and eggs yolks together. Add the chocolate and mix until well combined.
4. In a separate bowl whisk the egg whites to stiff peaks and then gently fold into the ricotta mixture. Pour over the base and bake for 55 minutes.
5. Remove the cake from the oven and allow to cool in the tin to room temperature. Then chill thoroughly for at least 2 hours in the fridge. It will sink slightly and form a ridge around the edge of the cake.
6. Dust with icing sugar and serve with berries and cream or ice cream.
LOVE CAKE AND DESSERT? Try one of my other sweet recipes:
Chocolate and ANZAC ice-cream sandwiches
Apple and macadamia nut crumble
Rhubarb and coconut cake
19 responses so far ↓
1 The Bear // Aug 1, 2008 at 10:12 pm
This recipe makes coffee shop cake taste like sugary mud!
2 Chocolate // Aug 1, 2008 at 10:33 pm
A very nice photo of a very nice looking cake. I suppose the taste is also something delicious, right?
3 noble pig // Aug 2, 2008 at 3:46 am
Okay you’ve sucked me in here! Wow, I have no power, this sounds amazing! Yum!
4 michelle // Aug 2, 2008 at 6:37 am
Mmm…just by looking at the picture, I can tell it’s the perfect sweetness for me! Definitely a triumph, I’m sure! I’ve never made a ricotta cheesecake before, so I think I’ll have to try yours! Thanks!
5 [eatingclub] vancouver || js // Aug 2, 2008 at 8:56 am
Cake looks gorgeous!
6 Marita // Aug 2, 2008 at 9:17 am
Ah excellent I got another two tins of Top N Fill Choc with this weeks Coles order. This looks like it will make a great addition to the weeks baking. Thankyou.
You know the worst part is one of my daughters is dairy intolerant and I keep getting all these dairy based freebies. Well that and cat food, we don’t even have a cat…. wonder if I can feed dry cat food to the ducks at the park?
7 Laura @ Hungry and Frozen // Aug 2, 2008 at 10:09 am
Oh wow that looks beautiful! I love the idea of using ricotta with it. Great idea (i have a bit of a sweet tooth too lol
)
8 cyn // Aug 2, 2008 at 10:17 am
oh this looks seriously good! i havent yet tried cheesecake with ricotta, but it sure sounds healthier!
9 Ju'eta Amir // Aug 3, 2008 at 7:21 am
Mmmmm….chocolate….mmmm…cheese….
10 Christie // Aug 3, 2008 at 5:07 pm
Hubby Bear - Thank you darling. It’s great having an enthusiastic fan!
Chocolate - Yes, it tasted pretty good!
Noble Pig - Succumb to the power of chocolate, there is no escape
Michelle - Cheesecake tastes best with ricotta, I hope you try it.
JS - Thanks!
Marita - Glad to help you out. Cat food? Oh no! I got breast pads and I don’t have children, so…
Laura - Hopefully it’s sweet enough for ya!
Cyn - Hmmm, a tiny bit healthier. But definitely not healthy!
Ju’eta - Mmmmm, unfortunately you missed out on a slice by two days. Sorry!
11 Mallika // Aug 3, 2008 at 10:59 pm
Oh this does look god. Not sure what the top n fill is though. Can I use real chocolate pieces, melted?
12 Kevin // Aug 4, 2008 at 6:35 am
That looks so moist and good!
13 Christie // Aug 4, 2008 at 11:19 am
Mallika - Yes! Next time I’m going to use plain chocolate. I think the taste will be superior.
Kevin - Thanks!
14 Marie // Aug 4, 2008 at 3:29 pm
Heavenly!!!
15 Kim // Aug 5, 2008 at 11:06 am
Christy, I am always up for anything ricotta. Sometimes I just add a little vanilla and cocoa powder to plain ricotta. Stir and top with berries. Great low-cal dessert.
16 Dragon // Aug 6, 2008 at 8:46 am
The cheesecake looks absolutely pefect. I love cheesecake made with ricotta cheese. Well done.
17 Jude // Aug 7, 2008 at 4:02 pm
Not much of a baker huh? Looks professional if you ask me. Wouldn’t have guessed it was made from a nestle product.
18 Christie // Aug 7, 2008 at 6:01 pm
Kim - I think I’ll use cocoa powder or melted dark chocolate next time. Lower the calories and the sugar!
Dragon - Thank you!
Jude - Well, glad you think so, thanks!
19 shibani // Nov 28, 2008 at 12:26 pm
This cake looks so gorgeous and stunning.Very well photographed
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