Basque chocolate cheesecake or “chocolate basque cheesecake” made with ricotta. I have already proposed many cheesecake recipes, from the Sicilian ricotta cannolo Cheesecake to the Cheesecake with ricotta and cream, not to forget the Pistachio and Lemon Cheesecake, but the cheesecakes on this blog are so many I can’t list them all here. However, I had never made a gluten-free cheesecake or rather a cheesecake without cookies and to top it off, a chocolate one, so to make up for it here is the Basque cheesecake or the famous chocolate basque cheesecake, but made with ricotta instead of cream cheese!! Ready to find out how to make it? Let’s go to the kitchen and prepare the “chocolate basque cheesecake” with ricotta, but before we start cooking I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Basque chocolate cake
- 2 1/4 cups cow's milk ricotta (or well-drained sheep ricotta)
- 2/3 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 eggs (large)
- 9 oz dark chocolate
- 1 1/3 cups heavy cream
- 1 pinch salt
- 1 teaspoon vanilla extract
Tools
- Cake pan
- Ovens
- Bowl
- Hand mixer
Preparation
Break the eggs into a bowl, add the sugar and beat until you obtain a fluffy and airy mixture.
Meanwhile melt the chocolate in a double boiler or in the microwave, in the latter case using 1-minute intervals at 600W and stirring each time. Pour the melted chocolate over the whipped eggs.
Pour the cream in a thin stream, incorporate and add the ricotta. Work until you obtain a fluffy mixture and finish with the vanilla extract and a pinch of salt.
Line the bottom of the pan with a round of parchment paper then cover the sides with a strip of paper that extends at least twice the height of the pan, or do as I did and use a very tall pan. Pour in the batter and level it; keep in mind that the cake will double its volume during baking and will deflate again once cold. Bake in a static preheated oven at 392°F for 30 minutes and at 356°F for the next 15 minutes.
Once removed from the oven, let it cool first at room temperature and then in the fridge for at least 2 hours. Unmold the cake only when cold and place it over a container that can catch any fluids that may run off.
Once unmolded and cold, serve simply or with a good dollop of whipped cream or lightly whipped cream.
Storage and tips
Store the cake in the fridge well covered in an airtight container or under a cake dome; serve it with a dollop of cream for an extra touch of flavor. You can replace the ricotta with cream cheese, but in that case omit the salt.
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