Ricotta Cheesecake Pie with Chocolate-Coffee Ganache

July 10, 2021
4 Ratings
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 1 hour 50 minutes
  • Serves 8
Author Notes

The ganache, for serving, is optional, but highly recommended. If you don't like almonds, try toasted and chopped hazelnuts instead. While the cake can be made up to one day ahead, it's best the day it’s made. —Riddley Gemperlein-Schirm

What You'll Need
  • For the ricotta cheesecake pie:
  • 7 (about 3 1/2 onces) graham crackers
  • 7 ounces amaretti cookies
  • 1/4 cup light brown sugar
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, melted
  • 2 pounds fresh ricotta, drained well
  • 6 large eggs
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3/4 cup mini semisweet chocolate chips, tossed with 1 teaspoon flour, plus 1/4 cup, for topping
  • 2/3 cup sliced almonds, plus 2 tablespoons, for topping
  • For the chocolate-coffee ganache:
  • 8 ounces semisweet chocolate, chopped (or chocolate chips)
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons instant coffee granules
  1. For the ricotta cheesecake pie:
  2. Preheat oven to 350° F. Wrap foil around the outsides of a 8-inch springform pan. Combine graham crackers, amaretti cookies, sugar, and salt in a food processor and pulse until finely ground. Transfer the crumbs to a small bowl and stir in the butter. Transfer the mixture into the prepared pan and press the crumbs in an even layer onto the bottom and 3/4 way up the sides of the pan. Bake for 10 minutes and transfer to a wire rack to cool completely while making the filling.
  3. Lower oven to 325° F. Whisk together the ricotta, eggs, sugar, flour, salt, cinnamon, vanilla, and lemon zest and juice until smooth. Add 3/4 cup of the chocolate chips and 2/3 cup of the almonds. Pour into the cooled, prepared crust. Sprinkle the top with the remaining chocolate chips and almonds.
  4. Bake until the filling is puffed and golden, but the center is still slightly wobbly, about 1 1/2 hours.
  5. Cool in pan on a rack on the countertop—don’t worry if it sinks a little (because it most likely will). Alternatively, let the cake come to room temperature, then cool it completely in the refrigerator, tented with plastic wrap. Serve at room temperature, with chocolate-coffee ganache.
  1. For the chocolate-coffee ganache:
  2. In a double boiler over simmering water, melt the chocolate chips, heavy cream, and instant coffee, stirring occasionally, until smooth and warm.

See what other Food52ers are saying.

  • Patricia Brehmer
    Patricia Brehmer
  • Sable Kiros
    Sable Kiros
  • Riddley Gemperlein-Schirm
    Riddley Gemperlein-Schirm
  • honeyk

12 Reviews

Beth September 15, 2018
I made this last night, and it is amazing!! It will definitely be in my rotation. I did not make the ganache, but the cheesecake is delicious enough to stand on its own. One note, it may have been my springform pan, but the butter in the crust leaked out the bottom when I baked the crust. Once I discovered this, I baked the cheesecake on a sheet pan covered with foil.
Emily D. September 24, 2017
After having made this, here is what I think. It was delicious and it would easily feed 12-16 people in a 9" springform. I would like to try it again using chocolate wafer cookies for the crust. I thought that there was too much crust and too much butter in the regular recipe, but it was tasty. Will make it again for a crowd.
Emily D. September 22, 2017
We haven't tasted it yet but I cannot imagine how it would have fit in an 8" pan. Mine was 9" and it was completely full. Looks really good, will report back after we eat it!
Elizabeth S. March 28, 2016
Came out really good- very popular at Easter.
Patricia B. March 4, 2016
Can you omit the chocolate chips and nuts altogether or does it make too much a difference?
Riddley G. March 6, 2016
You could admit altogether!
Riddley G. March 6, 2016
Erin February 26, 2016
I only have a 9" springform pan. Should I hold off on making this recipe until I can get an 8" or would it still work out (if a little thinner) if I keep an eye on it while baking...?
Riddley G. March 6, 2016
Yes, do exactly that with a 9" pan!
Sable K. February 6, 2016
Just curious, what's the reason for wrapping the pan in foil?
honeyk February 8, 2016
Made this over the weekend. The butter in the crust oozes out the bottom when it is baking. I also put a sheet pan under the pan because the butter leaked out of the foil too. That being said it was delicious. Had it at room temp the first day and chilled it for the 2nd day. Actually liked it better chilled.
Riddley G. February 8, 2016
Sable, it prevents the crust from browning too much due to the cheesecake's long bake time!

And honeyk, that's strange! I haven't ever had that problem before, however I'm so glad the cheesecake was delicious :) Next time, I might try adding only enough butter to bind the crust and see if that fixes any leakage!