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Prep time
19 hours 15 minutes
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Cook time
1 hour 25 minutes
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makes
One 9-inch cheesecake
Author Notes
Cream cheese often gets most of the cheesecake love, but I love a creamy, custardy version made with other cheeses, like ricotta and mascarpone. Baked on top of a crisp, lightly spiced amaretti cookie crumb crust and flecked with plenty of finely chopped dark chocolate, this cheesecake is both sophisticated and comforting. It's worthy of a dreamy dinner party, served alongside bowls of salted roasted pistachios. —Erin Jeanne McDowell
Watch This Recipe
Chocolate-Flecked Ricotta-Mascarpone Cheesecake
Ingredients
- Drained Ricotta
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8 ounces
(226 grams) whole-milk ricotta
- Crust & Filling
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Nonstick spray
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2 cups
(225 grams) amaretti cookie crumbs (from about 61 cookies)
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4 tablespoons
(56 grams) unsalted butter, melted (or use salted butter and skip the salt)
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Pinch
fine sea salt
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8 ounces
(226 grams) mascarpone cheese, at room temperature
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1 pound
(454 grams) cream cheese, at room temperature
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1 cup
(212 grams) packed light brown sugar
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1/4 cup
(85 grams) honey
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4
large eggs (226 grams), at room temperature
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1/4 cup
(30 grams) all-purpose flour
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1 1/2 teaspoons
(7 grams) vanilla extract
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1/2 teaspoon
(2 grams) fine sea salt
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1/2 cup
(90 grams) finely chopped dark chocolate
Directions
- Drained Ricotta
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Line a large-mesh sieve with cheesecloth or a clean kitchen towel (like a flour sack towel) and place over a medium bowl. Pour the ricotta into the center and use the excess cheesecloth or fabric to gently wrap so it’s covered.
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Place a heavy item, like a large can of tomatoes or a cast-iron skillet, directly on top of the ricotta. Transfer to the refrigerator to drain overnight (8 to 12 hours). In the morning, unwrap the ricotta and let come to room temperature.
- Crust & Filling
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Heat the oven to 350°F/175°C. Lightly grease a 9-inch springform pan with nonstick spray.
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Make the crust: In a food processor, pulse the cookies until fine crumbs form. Add the butter and salt and pulse to combine.
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Press the crust into an even layer in the base of the pan. Bake for 12 to 15 minutes, until lightly golden and toasty smelling. Let cool completely. Wrap the outside of the pan well with foil and place into a deep dish, like a casserole or large, shallow Dutch oven.
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Make the filling: Wipe out the food processor, then pulse the drained ricotta, mascarpone, and cream cheese to combine. Add the brown sugar and blend for 2 minutes. Scrape the bowl well, then add the honey and blend for 1 minute more.
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Scrape the bowl well, then add the eggs one at a time, scraping after each addition. Add the flour and mix to combine.
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Add the vanilla and salt and mix to combine. Gently fold the chocolate into the batter with a silicone spatula.
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Put a kettle of water to boil. Pour the batter into the cooled crust in an even layer. Pour the boiling water until it comes about half way up the sides of the springform pan, and gently transfer to the oven. Bake for 70 to 80 minutes, until slightly golden on top and the cake appears set around the edge and is slightly jiggly in the center.
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Turn off the oven and open the oven door wide. Let cool for 1 hour, then remove from the oven and water bath and let cool at room temperature for 2 hours more. Unwrap the foil from the outside of the pan and refrigerate for at least 8 hours before slicing and serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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