Posted on

Dear IF-riends, a new weekly recipe is finally out, for the joy of your palate and heart! Today we present you the Italian cousin of a cheesecake, the “ricotta e cioccolato” cake, a typical dessert born in the South of Italy but quickly adopted by all regions!

This ricotta cheese cake is a simple and yummy dessert traditionally made in Christmas or Easter period. Is it composed by a shell of short crust pastry and filled with a cream of ricotta cheese mixed with lightly grounded pieces of dark chocolate.

In the past, ricotta cheese was a common product among shepherd and it was widely used to create incredible recipes, savory or sweet. In this version, we add some cocoa powder for the base. The result will be a wonderful color contrast between the shell and the cream!

So, switch on the oven and get prepared to meet the Italian cousin of the American cheesecake!

Ingredient for 6-8 persons

For the base:

225 gr of butter

450 gr of flour

195 gr of icing sugar

5 yolks

45 gr of cocoa powder (bitter)

For the cream:

750 gr of ricotta cheese

100 gr of “Asso di Bastoni” dark chocolate by Ciomod

1 egg

100 gr. of white sugar

Do the short crust pastry. Sift the flour, the icing sugar and the cocoa powder and collect them in a mixer. Add the cold butter, cut into cube, and quickly mix. Add the yolks and mix again. Then, transfer the dough on a clean surface and knead with your hands until you have an elastic and uniform dough. Make a ball and let it rest in the fridge for at least one hour. Grease a cake pan (we recommend a springform pan), then, take the dough out of the fridge and, with the help of a rolling pin, roll out it trying to give a circular shape. Put the lay of short crust pastry in the cake pan. With a fork, make some holes in the base and cover with a layer of baking paper and fill with some dry legumes, in order to keep the shape during the baking (this technique is called blind baking). Putin the oven at 175° C for 15 minutes. Then take out the baking paper and the legumes and let it cook again uncovered for 5 minutes at the same temperature. Once cooked, just let it cool.

Do the ricotta cream. In a mixer, pour the ricotta cheese, the sugar and the egg. Mix until you have a liquid cream. Cut the chocolate with a knife in order to obtain tiny pieces of chocolate. Then, add them to the cream. Pour the cream on the base and put in the oven at 175°C for 25 -30 minutes (it depends on how liquid is the cream). Take out, let it cool and serve to your hungry guest! Enjoy!

Grandma’s tip: So now you have 5 eggs white and do not know how to use them? Easy. Make some Meringue! Just add 90 gr of icing sugar and beat the white with a whisk until you have stiff peaks. Heat the oven at 100°C and cook it for at least one hour!

Share this post

← Older Post Newer Post →