Indulge in Homemade Bliss: The Ultimate Chocolate Chip Ricotta Cheesecake Recipe
As a devoted cheesecake enthusiast, my journey through the world of this beloved dessert is far from over. My blog already hosts a variety of cheesecake recipes, but the sheer diversity of options out there constantly inspires me to explore new horizons. In fact, I even own a cookbook solely dedicated to cheesecakes, a testament to my passion! While traditional cheesecake often features cream cheese as its star ingredient, innovative recipes frequently incorporate alternatives like Neufchatel, cottage cheese, or, in this delightful case, ricotta. It was time to step outside my culinary comfort zone and embrace this unique and incredibly flavorful ricotta cheesecake.
This particular chocolate chip ricotta cheesecake stands out from its creamy, cream cheese-based cousins. The use of Sargento whole milk ricotta cheese lends it a distinct, slightly firmer, yet wonderfully moist texture that’s less dense than what you might typically expect. However, don’t mistake a different texture for a lack of flavor; this cheesecake is bursting with rich taste! Moreover, putting it together was an absolute breeze. When the wonderful team at Sargento invited me to try one of their cheesecake recipes, their Chocolate Chip Cheesecake immediately caught my eye, promising a delightful twist on a classic.
As is often my habit, I made a few minor adaptations to the original recipe, though nothing too drastic. The ingredient list remained largely consistent, but I tweaked the preparation method slightly. Interestingly, this small alteration might have contributed to the large crack that appeared on the top of my cheesecake. Baking, after all, is a delicate balance of science and art, and sometimes even minor deviations can lead to unexpected results. However, as any seasoned baker knows, a crack doesn’t diminish the deliciousness, especially when it can be beautifully hidden with a luscious topping.
Having never made a cheesecake with ricotta cheese before, I pondered if perhaps using the food processor to combine the ingredients might have broken down the molecular structure of the cheese too much, leading to the crack. But honestly, I’m no kitchen scientist, and a little imperfection is nothing a decadent sour cream and chocolate topping can’t elegantly conceal! More importantly, the crack certainly didn’t affect the incredible flavor, and every single person who tried a slice thoroughly enjoyed this delightful chocolate chip ricotta cheesecake. It was a resounding success, proving that sometimes, venturing into uncharted baking territory yields the most rewarding results.
The Recipe: Chocolate Chip Ricotta Cheesecake
This recipe, gracefully adapted from Sargento.com, brings together the comforting familiarity of chocolate chips with the unique character of ricotta cheese. Prepare to impress your family and friends with this surprisingly simple yet elegant dessert.
Chocolate Chip Ricotta Cheesecake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Crust
- 1-1/2 cups Oreo cookie crumbs approximately 18-20 cookies, filling and all, processed in food processor
- 6 tablespoons butter melted
Filling
- 4 cups 30 oz. Sargento® Whole Milk Ricotta Cheese
- 1 cup sugar
- ½ cup half-and-half or whipping cream
- ¼ cup all-purpose flour
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 3 large eggs
- 1-1/2 cups mini semi-sweet chocolate chips
Topping
- 1 ½ cups sour cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- 2 oz semi sweet chocolate
- ½ tablespoon unsalted butter
Instructions
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Lightly grease bottom and sides of 9-inch springform pan. Combine crust ingredients in small bowl. Press evenly over bottom of pan. Bake in preheated 350°F oven 10 minutes.
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Combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt in the bowl of a food processor. Process until well combined. Add eggs, one at a time, pulsing processor until smooth.
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Fold in the chocolate chips; pour over crust.
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Bake in preheated 350°F oven 1 hour or until set. Remove from oven to wire rack but leave the oven on. Cool on rack for ten minutes.
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Meanwhile, combine sour cream, powdered sugar and vanilla until well combined. Spread on top of cheesecake and return to oven for 12 minutes.
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Cool on rack for 30 minutes. Refrigerate 1 hour then remove from fridge.
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Melt the chocolate and butter in microwave for one minute. Stir until smooth then spread over the top of the cheesecake. Refrigerate for at least four hours, overnight is best.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
And now for a little confession – let’s see if you truly read my posts! If you’re wondering why some of the cheesecake photos are cropped or show the cheesecake positioned a bit off to the side, it’s because I had a minor kitchen mishap. I accidentally knocked my whiteboard down directly onto the cheesecake, creating quite a mess on one side! Hence, the strategic cropping and angling to present its best side. It’s all part of the charming chaos of a home kitchen, right?
Full disclosure: Sargento did provide compensation for my time dedicated to developing this recipe and compiling this post for you. However, rest assured that all my opinions regarding the flavor, preparation, and overall experience are entirely my own and 100% genuine. Your trust is paramount, and I only recommend products I truly enjoy.
Why You’ll Love This Ricotta Cheesecake
This ricotta cheesecake offers a delightful departure from the norm. Its unique texture, while different from the ultra-creamy New York style, is refreshingly light yet satisfyingly rich. The ricotta cheese provides a subtle tang that perfectly complements the sweetness of the chocolate chips, creating a balanced flavor profile that’s both sophisticated and comforting. It’s an excellent choice for those seeking a homemade dessert that feels gourmet but is surprisingly easy to achieve. Plus, if you’re looking for a cheesecake that feels a little less “heavy,” ricotta is a fantastic alternative.
Tips for Baking a Perfect Ricotta Cheesecake
Even with my slight crack, this chocolate chip ricotta cheesecake was a triumph. To help you achieve perfection, here are a few tips:
- Preventing Cracks: Cheesecake cracks can be frustrating. They often occur due to sudden temperature changes. Try using a water bath when baking, or, if not using one, ensure you cool the cheesecake slowly. After baking, turn off the oven and prop the door open slightly, allowing the cheesecake to cool gradually inside for an hour before moving it to a wire rack.
- Room Temperature Ingredients: Always ensure your ricotta cheese and eggs are at room temperature. This helps them incorporate smoothly into the batter, leading to a more uniform texture and preventing overmixing.
- Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, which expands during baking and then collapses, leading to cracks.
- Ricotta Quality: The quality of your ricotta makes a difference. Sargento Whole Milk Ricotta provides a great base, offering a good balance of moisture and flavor.
- Cooling is Key: Don’t rush the cooling process. Proper cooling (first at room temperature, then in the fridge) is essential for the cheesecake to fully set and achieve its ideal texture.
Serving and Storage Suggestions
This chocolate chip ricotta cheesecake is a showstopper on its own, but you can enhance the experience with a few simple additions. Serve slices with a dollop of fresh whipped cream, a sprinkle of cocoa powder, or a side of fresh berries. Leftovers, if any, should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, slices can be individually wrapped and frozen for up to a month, though the texture might change slightly upon thawing.
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