The recipe is super simple and the filling is bursting with smooth silky chocolate flavors.
The crust can be made with chocolate or vanilla cookie crumbs and the filling is a rich and decadently smooth creamy mixture of ricotta, cream cheese, and sour cream.
After baking this scrumptious chocolate cheesecake, you can serve it plain, with raspberries, topped with a chocolate Amaretto ganache (recipe included), or just a dollop of freshly whipped cream and chocolate shavings.
I love all kinds of cheesecake, but the addition of almond flavoring really enhances the chocolate to a fabulous Italian-style gourmet flavor.
A simple elegant dessert fit for a King to serve at any function or dinner party with more than one wow given will be heard.
If you love cheesecake try our favorite summertime cheesecake Margarita Lime Cheesecake, it's so refreshing!
Just scroll down to the recipe card and print off this recipe.
Other Topping Suggestions
- any pie fillings for these are baked
- fresh blueberries, cherries, bananas, peaches, pineapple, berries, mango, mandarin oranges
- chopped candy bars just use your favorite (we love a toffee crunch or snicker bar)before baking
- instead of topping them with fruits after baking, use a food processor make a puree of any of the fruits mentioned and swirl using a teaspoon full into each cupcake
- sprinkle with mini chocolate chips on top of raw batter
- use a jarred ice cream fruit topping after baking
- use colorful sprinkles in the batter for a funfetti look
- change the batter flavor to any extract you like vanilla, lemon, orange, almond are all favorite
- use melted caramel, crushed toffee bars, and macadamia nuts for turtle cheesecakes
- chocolate fudge sauce with chopped pistachio nuts
- a mixture of nuts, raisins, chopped dates, figs, and a little cinnamon sugar
- whipped cream
- powdered sugar and berries
- chocolate shavings
- ganache white or chocolate
Tools You Will Need
- electric mixer
- measuring cups
- measuring spoons
- springform pan
- parchment paper
- spatula
- storage container
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Smaller Cheesecake Directions
These can be made in smaller springform 6-inch pans found in specialty shops and frozen for those who don't want large cheesecakes or use at a party with different topping suggestions
Cheesecake should always be stored in a refrigerator with any leftovers and can stay frozen up to 3 months wrapped tightly.
Hope your family and friends enjoy this recipe as much as we do, you can also leave this crustless and just bake the filling in the prepared pan.
Oh and one more thing just in case you would like to make a large cheesecake with graham cracker crust on the bottom, just use 1 and 1/2 cups graham cracker, cookies, or vanilla wafer crumbs (pulse in a food processor until finely ground) add 2 tablespoons granulated sugar 4 and 1/2 tablespoons unsalted butter, melted, put that on the bottom of your springform pan and proceed with the same instructions, enjoy!
Yield: 12
Italian Amaretto Chocolate Ricotta Cheesecake
This is a Chocolate Ricotta Cheesecake with chocolate crumb crust with Amaretto.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- Crust:
- 1 cup chocolate crushed cookie crumbs like Oreos (or other chocolate cookies or use chocolate graham crackers, almond-flavored cookies, coconut flavored cookies, vanilla wafers, Lorna doones)
- 1 teaspoon granulated sugar
- 4 Tablespoons butter, melted and slightly cooled
- Amaretto Chocolate Ricotta Filling:
- 2 8 ounce packages of cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon Almond extract
- 1 tablespoon Amaretto Liquor
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons all-purpose flour
Instructions
- Crust:
- Using a food processor, crush the crackers into fine crumbs
- Slowly add the melted butter and pulse a few more times.
- Press the crumbs in the bottom of a 9 and 1/2 inch springform pan lined with parchment paper.
- Bake 8 to 10 minutes
- Preheat the oven to 350 degrees then lower it to 325 when the cheesecake has to cook.
- Filling:
- In a large mixing bowl, blend together, well-drained ricotta, sour cream cocoa, flavorings, beat till smooth and creamy looking, and well blended.
- Add in the eggs then sugar and flour, about 3 to 4 more minutes.
- Pour the mixture into a parchment-lined and lightly sprayed first with a cooking oil springform pan.
- Bake at 325 for around 45 minutes to an hour.
- Chill the cheesecake for at least 5 hours.
- Remove from the pan.
- Serving suggestions: drizzle with hot fudge ganache sauce, chocolate shavings, a dollop of whipped cream or serve plain dusted with powdered sugar and raspberries or another fruit you prefer.
- Amaretto Chocolate Ganache:
- 9 ounces dark or bittersweet chocolate
- 1 cup heavy cream
- 1 tablespoon Amaretto Liqueur or use Almond extract
- Place the chocolate into a medium bowl.
- Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
- When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
- Stir in the flavoring.
Nutrition Facts
Calories
415.80Fat (grams)
26.83 gSat. Fat (grams)
15.28 gCarbs (grams)
36.20 gFiber (grams)
1.31 gNet carbs
34.89 gSugar (grams)
28.54 gProtein (grams)
8.07 gSodium (milligrams)
214.72 mgCholesterol (grams)
94.61 mg
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