This creamy ricotta cheesecake is dressed up with a rich chocolate crust and chocolate crumb topping. It’s absolutely heavenly and very easy to make! I crave this cheesecake; it’s perfect for guests or dessert any time of year. You can also use this recipe to make little pie cups using a muffin tray!
For the chocolate crust:
- 1 1/4 cup ap flour + more for dusting
- 1/4 cup cocoa powder
- 1/4 cup sugar
- Pinch of kosher salt
- 5 oz cold unsalted butter, cut in cubes
- 5 tablespoons cold water
For the cheesecake:
- 8 oz mascarpone cheese
- 20 oz ricotta cheese
- 1 cup sugar
- 4 eggs, at room temp
- 1 1/2 tablespoons cornstarch
- 2 tsp pure vanilla extract
- Splash of heavy cream
- Zest of 1 lemon
For the crumb topping:
- 1/2 cup packed brown sugar
- 1/2 cup ap flour
- 2 tsp cocoa powder
- 1/4 cup softened unsalted butter
- 3/4 cup mini chocolate chips
- Preheat oven to 350 F.
- To start, make the pie crust by adding flour, cocoa powder, sugar and salt in a bowl and mix to combine.
- Transfer to a food processor and add the cold butter. Pulse until butter mixture has a crumbly consistency.
- Pour the cold water one tablespoon at a time into the dough until the dough comes together (you may not use all the water).
- Turn the dough out on a flat, lightly floured surface and roll out into a disc that will fit into a 9 inch pie dish.
- Press the dough sheet into a lightly greased pie dish using your fingers and refrigerate until your cheesecake filling is ready.
- Next, make your filling by beating the mascarpone on medium-low speed using a hand or stand mixer until smooth (1-2 minutes).
- Add ricotta and sugar and beat until combined and smooth.
- Beat in eggs, one at a time, until fully combined. Add cornstarch, cream, vanilla extract, and zest, and beat just until blended.
- Pour filling into the crust and spread evenly.
- Next make your crumb topping by mixing brown sugar, flour, cocoa and butter in a small bowl until crumbly. Stir in chocolate chips. Sprinkle over cheesecake.
- Place cheesecake carefully in the oven on the middle rack and bake for 50-60 minutes or until sides of the cheesecake are set but the center is still slightly jiggly.
- Transfer pan to a wire rack and allow to cool completely.
- Cover cheesecake with plastic wrap and refrigerate for 8 hours to set. Note: This cake will taste best the next day after setting!
- Store in the fridge up to 5 days.