Chocolate + Ricotta Cheese = Cheesecake Heaven! This Chocolate Ricotta Cheesecake is tender, velvety and so chocolatey. Using ricotta for the cheesecake makes it fluffier and lighter than using good old fashioned cream cheese.

Serves 6-7 People
Prep Time – 1 hour


450g ELEF Ricotta

200-300g digestive Biscuits (crumbs)

1 tbsp granulated sugar

4 tbsp ELEF Cultured Butter

100g granulated sugar

3 large eggs

50g Dark cocoa powder

1 pinch cinnamon

1 tsp vanilla extract

175g melted semi-sweet/dark chocolate

400ml fresh cream

Icing sugar



  1. For Crust: Preheat oven to 200°C.
  2. Mix digestive biscuit’s crumbs & sugar. Stir in melted butter until combined.
  3. Press mixture evenly into lightly greased/springform pan.
  4. Bake for about 8 minutes.
  5. Cool on wire rack.
  6. For filling: Whisk together Ricotta cheese & sugar in a mixing bowl.
  7. Add in eggs, whisk until combined.
  8. Add cocoa powder, cinnamon & vanilla extract and whisk again.
  9. Add in melted & slightly cooled chocolate, mix until mixture is of even color.
  10. Pour mixture into springform pan.
  11. Bake at 170°C for 40 – 45 minutes. Bake until the center is slightly wobbly and the sides are set.
  12. Cool cheesecake on wire rack for 1.5 – 2 hours at room temperature.
  13. Then refrigerate overnight or for 8 hours.
  14. Once the cheesecake is completely cooled, run a knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
  15. Dust icing sugar on top & decorate with fresh strawberries or any fresh seasonal fruit of your choice. Enjoy!