About 602 Kcal per person
The ricotta and chocolate cheesecake is truly a good idea for a cold snack, even if it’s May and it still hasn’t warmed up, I propose a cold dessert, a recipe to keep on hand for the upcoming days when the temperatures will finally rise.
A fairly quick dessert to make, except for the resting time in the fridge once it’s assembled. So get some ricotta, digestive biscuits, dark chocolate, cream, and you’re set!
Let’s prepare the ricotta and chocolate cheesecake together.
If you don’t have a springform pan to make this cake easier to assemble, you can check here.
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Portions: 8 people
- Cooking methods: No bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Ricotta and Chocolate Cheesecake
- 7 tbsp Butter
- 3 cups Digestive biscuits (like oro saiwa)
- 2 cups Ricotta cheese
- 3/4 cup Powdered sugar
- 1 tsp Vanilla extract
- 7 oz Whipping cream
- 1/4 oz Gelatin sheets
- 1/2 cup Dark chocolate chips
- 1 1/2 oz Dark chocolate (shaved)
