An eternity. Yes, more or less that’s the right word to understand how long I’ve wanted to prepare this cheesecake. A mix between chocolaty brownie and creamy cheese layer. Pure bliss. Why didn’t I make it sooner? Honestly, I can’t explain it, there was always either another recipe to make, or I was missing an ingredient, or I had other commitments. Sometimes it happens that you can’t give an explanation. And, thinking about it, it takes very little time to prepare, meaning the waiting time to make it was a thousand times longer than actually making it. But it was worth the wait, because it’s one of the most delicious cheesecakes I’ve ever tasted.
Make sure to use quality chocolate. This time I opted for 70% dark chocolate, which I think is perfect to create that chocolaty and slightly bitter contrast with the sweet and velvety layer of ricotta and cream cheese.
If you are also cheesecake lovers, try these recipes of mine:
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz dark chocolate
- 1/2 cup butter (at room temperature)
- 1/4 cup unsweetened cocoa powder
- 2 eggs (large – at room temperature)
- 2/3 cup sugar
- 1 tablespoon vanilla sugar
- 1 cup flour
- 2 pinches salt
- 10.6 oz cream cheese (at room temperature)
- 8.8 oz ricotta (at room temperature)
- 2 eggs (large – at room temperature)
- 2/3 cup sugar
- 1 tablespoon vanilla sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 tablespoon milk
Steps
To prepare the brownie mix for this cheesecake, coarsely chop the dark chocolate and place it in a saucepan with the butter cut into pieces. Melt over low heat, stirring occasionally until both have melted. Add the unsweetened cocoa powder and stir until you get a homogeneous mixture. Set aside.
Preheat the oven to 320 degrees Fahrenheit (static) and line the bottom of a cake pan (22-24 cm in diameter) with parchment paper.
Beat the eggs with the sugar and vanilla sugar until they are light and frothy. Add the melted chocolate and butter mix, continuing to beat at low speed. Finally, add the flour mixed with the salt and work with the beaters until you have a homogeneous mixture.
Transfer the mixture into the cake pan, reserving about 2 tablespoons for later, and spread evenly.
In a bowl, place the cream cheese, ricotta, eggs, sugar, vanilla sugar, cornstarch, and salt. Mix everything with a whisk (without using an electric mixer), until you get a homogeneous mixture. This way, the ingredients will be well blended without incorporating too much air. This will allow for an even layer during baking without cracks.
Pour the ricotta and cream cheese mixture over the brownie batter and spread evenly.
Add 1-2 tablespoons of milk to the reserved brownie batter and mix. Spread it over the surface of the cheesecake in spoonfuls, then, with the help of a toothpick, create the marbled effect.
Bake your brownie cheesecake at 320 degrees Fahrenheit for 50-55 minutes, until the outside is set, but the center is still wobbly.
Let the baked cheesecake rest in the oven, with the door left slightly open (place the handle of a wooden spoon in the oven door to keep it ajar) for about an hour. Then remove it from the oven and let it cool completely before serving. Ideally, refrigerate it as well.
