Chocolate Solution Part 2: Cheesecake23

Posted on August 1, 2008 by ChristieSweet Treats, Vegetarian


[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

  • This recipe makes coffee shop cake taste like sugary mud!

  • A very nice photo of a very nice looking cake. I suppose the taste is also something delicious, right?

  • Okay you’ve sucked me in here! Wow, I have no power, this sounds amazing! Yum!

  • 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!

  • Cake looks gorgeous!

  • 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?

  • 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 ;) )

  • cyn

    oh this looks seriously good! i havent yet tried cheesecake with ricotta, but it sure sounds healthier! :)

  • Mmmmm….chocolate….mmmm…cheese….

  • 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!

  • Oh this does look god. Not sure what the top n fill is though. Can I use real chocolate pieces, melted?

  • That looks so moist and good!

  • Mallika – Yes! Next time I’m going to use plain chocolate. I think the taste will be superior.

    Kevin – Thanks!

  • Heavenly!!!

  • Kim

    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.

  • The cheesecake looks absolutely pefect. I love cheesecake made with ricotta cheese. Well done.

  • Not much of a baker huh? Looks professional if you ask me. Wouldn’t have guessed it was made from a nestle product.

  • 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!

  • This cake looks so gorgeous and stunning.Very well photographed

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  • Yummo! Add a pinterest button please to make easier to share ;)

  • ooh… And how would one use leftover Easter eggs to make this? Just melt the suckers down?

    • Hi Brisnicki, Yep, just melt the chocolate down and away you go! Christie

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