The ricotta cheesecake is a very creamy, delicious dessert that is also easy to prepare. Made with lots of fresh cream, chocolate, hazelnuts, it’s a dessert that ends the meal with absolute sweetness, but we also eat it in the afternoon for that moment of pause and enjoyment that allows us to end the day in peace. No-bake and without gelatin, like the very easy cheesecake, it is really easy to make and you can also prepare it with milk chocolate or gianduia, if you prefer. Let’s get to work and prepare the ricotta cheesecake together.
OTHER CHEESECAKES
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 25 Minutes
- Portions: 8 people
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of ricotta cheesecake
- 7 oz shortbread cookies
- 1/2 cup Butter
- 1 2/3 cups fresh liquid cream
- 10 1/2 oz Philadelphia
- 9 oz Ricotta
- 5 tbsps Sugar
- 7 oz Dark chocolate 60-69%
- 1/2 cup Butter
- 1/3 cup Toasted hazelnuts
Tools
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- Electric Whisks
- Springform Pan
Preparation
Start by lining a springform pan with plastic wrap. Finely chop the cookies and mix them with the melted butter. Pour into the pan and press well to form the base of the cake. Place in the fridge.
Beat the cream with the sugar until semi-whipped. Add the Philadelphia and ricotta, mixing with an electric whisk until you get a smooth and fluffy mixture. Pour over the cookie base and place in the fridge for about 3 or 4 hours, but preferably until the next day.
Melt the chocolate with the butter in a double boiler. Remove the cake from the pan and remove the plastic wrap. Cover with the melted chocolate and coarsely chopped hazelnuts. Place in the fridge for at least an hour before serving.
Storage
The cake keeps for two or three days in the fridge.
