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Ricotta Cheesecake


1 tablespoon butter, softened
2 tablespoons all-purpose flour
7 eggs
4 pounds whole milk ricotta cheese
1/2 cup dark crème de cacao
2 tablespoons vanilla
3 cups granulated sugar
1 cup chocolate chips


  • Preheat oven to 350 degrees. Lightly butter and flour a 10-inch springform pan, shaking out any excess. Set aside.
  • In a very large bowl, beat eggs. Add ricotta, crème de cacao and vanilla and fold until well combined. Add sugar and fold again. Add chocolate chips and fold until evenly distributed.
  • Transfer batter to pan. Place springform pan in a large roasting pan and add enough tap water to come up 1/4 of the way up the pan. Bake for 2 1/2 hours, or until golden, edges are firm, but center moves slightly when shaken gently. Cool for 4 hours before serving.