Christmas Italian Recipe Italian Cake's


This Chocolate Ricotta Cheesecake is rich and creamy and will melt in your mouth. If you’re a chocolate lover like I am then this recipe is perfect for you.


The ricotta cheese makes this dessert light and fluffy. It’s not as dense as a regular cheesecake and it’s definitely one of my favorite desserts when served with fresh strawberries, blackberries or raspberries.

To get the best results for this Chocolate Ricotta Cheesecake you should use fresh homemade ricotta. If this is not possible, store bought will be fine.


Chocolate Graham Cracker Crust 



12 chocolate graham crackers

6 tsp of melted butter



Pre-heat the oven to 350 degrees

Using a food processor, crush the crackers into fine crumbs.

Slowly add the melted butter and pulverize a few more times.


  • Press the crumbs in the bottom of a 9 and 1/2 inch spring form pan.
  • Bake 8 to 10 minutes.





  • 1 8oz cream cheese
  • 1 pound of ricotta, drained
  • 4 Tbls of heavy whipping cream
  • 1 pound of milk chocolate
  • 1/2 cup of cocoa powder
  • 1 Tbls of vanilla extract
  • 2 eggs
  • 1/4 cup of sugar
  • Chocolate syrup
  • 4oz chopped walnuts
  • Fresh berries



Pre-heat the oven to 350 degrees

In a large mixing bowl, blend together the cream cheese, well drained ricotta, whipping cream, 8oz of melted milk chocolate, cocoa powder, vanilla extract with a hand mixer or a KitchenAid until well blended.

Blend in the eggs one at a time.

Add the sugar a little at a time.

Pour the mixture into the spring form pan.

Bake for around 1 hour and 15 minutes.

Chill the cheesecake for at least 5 hours.

Remove from the pan and drizzle with chocolate syrup and chopped walnuts.

Shave the remaining milk chocolate over the top.

Serve with fresh berries.

Serves 8 to 10 people.






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