Chocolate Ricotta Cheesecake
This cheesecake is not intensely 'in-your-face' chocolatey, but more subtle. The texture and the slight acidity in the ricotta gives this an unusual edge and this, combined with the pure chocolate on top, is what makes it a very classy dessert. One thing is essential, though, and that's lots of chilled pouring cream to go with it.
|For the base:|
|2 oz (50 g) unblanched whole almonds|
|6 oz (175 g) plain chocolate oatmeal biscuits|
|1 oz (25 g) Grape-Nuts cereal|
|2 oz (50 g) butter, melted|
|For the cheesecake:|
|5 oz (150 g) dark chocolate (75 per cent cocoa solids), broken into small pieces|
|12 oz (350 g) ricotta, at room temperature|
|1 x 200 ml tub half-fat crème fraîche, at room temperature|
|2 large eggs, separated|
|2 oz (50 g) golden caster sugar|
|3 leaves gelatine|
|2 tablespoons milk|
|For the chocolate curls:|
|1 x 100 g bar dark chocolate (75 per cent cocoa solids), broken into small pieces|
|a dusting of cocoa powder, to finish|
|Pre-heat the oven to gas mark 6, 400°F (200°C).|
|Need help with conversions?|
|You will also need a 20cm loose-based round cake tin, greased and base lined, and a plate with a base measurement of about 4 inches (10 cm) not including the rim.|
This recipe is taken from The Delia Collection: Chocolate and How to Cook Book Three. It has also appeared in Sainsbury's Magazine.
First of all spread the almonds out on a small baking sheet and toast them in the oven for 7 minutes, using a timer. After that chop them quite finely. Next place the biscuits in a plastic food bag and crush them, using a rolling pin.
Then tip the crumbs into a mixing bowl, adding the chopped nuts and Grape-Nuts. Now add the melted butter to bind it all together, then press the mixture into the base of the tin, pop it into the oven and bake for 10 minutes.
After that, remove it and leave it to cool.
Meanwhile, melt 5 oz (150 g) chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water, then remove it from the heat and let it cool as well.
Next, in a large mixing bowl, whisk together the ricotta, crème fraîche, egg yolks and sugar until smooth and well blended. Now soak the leaves of gelatine in a small bowl of cold water for about 5 minutes, and while that's happening heat the milk in a small saucepan up to simmering point before taking it off the heat.
Squeeze the excess water from the gelatine, then add it to the milk and whisk until it has dissolved.
Now stir the gelatine and milk along with the cooled chocolate into the ricotta mixture, until it is all thoroughly blended.
Now, in another bowl and using clean beaters, whisk the egg whites to the soft-peak stage. Then first fold a tablespoon of egg white into the cheesecake mixture to loosen it, and then carefully but thoroughly fold in the rest of the egg white.
Next pour the mixture on to the prepared base, cover with clingfilm and chill in the fridge for at least 4 hours (even overnight – the longer the better).
For the chocolate curls, melt the chocolate as before, then pour it on to the base of the plate to form an even layer about ¼ inch (5 mm) thick and place the plate into the fridge to chill and set for 45 minutes (the chocolate should be hard enough that if you press the surface it shouldn't leave an indentation – but without being rock hard).
Then, using either a large-bladed knife held with both hands or a cheese slice, pull the blade across the chocolate, pressing down slightly. As the blade comes towards you the chocolate will form curls (if the chocolate is too hard, it will be brittle and will break rather than forming curls, in which case leave at room temperature for 5 minutes before trying again).
Store the chocolate curls in a sealed container in the fridge until you need them.
You probably won't need all this chocolate to make enough curls to top the cake, but as the layer of chocolate gets thinner it will be harder to form nice curls, and the remaining chocolate can be lifted off the plate and re-melted for another recipe (or simply eaten!).
To unmould the cheesecake, first run a palette knife around the edge of the tin, then release the spring clip and remove it. After that, carefully lift off the base and transfer to a serving plate.
Decorate with the chocolate curls and give them a light dusting of sieved cocoa powder.
Note: this recipe contains raw egg.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
OK, this isn't the healthiest dessert on record, but we all deserve a no-holds-barred bit of indulgence now and then. Anyone who loves chocolate will thrill to this wonderful baked cheesecake. To avoid it cracking, allow to cool in the oven.
Make these the day before you want to eat them: creamy, luxurious and so special, these lovely low-fat cheesecakes are the perfect treat for dieters!
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless – the combination of bananas, cream and toffee is inspired.
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).
Without doubt this is one of the easiest ways to produce some brilliant cheesecakes without any of the whisking or cooking and so on. You will have to partly freeze them to firm them up, but even that’s better than all the fiddle.
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
Yes, it's unusual for a cheesecake to be savoury rather than sweet, but try to suspend disbelief and we can promise you'll enjoy this light and summery concoction, which will also please vegetarians if it's on the menu.
This savoury cheesecake includes a clever blend of cheese flavours, as the smooth fromage frais and curd cheese gently complement the sharpness of the Roquefort.
Most Popular recipes
- Lemon Ricotta Cheesecake with a Confit of Lemons
- Chocolate Mascarpone Cheesecake with Fruit and Nuts served with Creme Fraiche
- Banoffee Cheesecake with Toffee Pecan Sauce
Autumn apple recipes
20 Sep 2014 22:51
What are you cooking?
21 Sep 2014 17:58
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
21 Sep 2014 00:40
The Rainbow King
19 Sep 2014 08:29
Delia Online Salt and Pepper mills
05 Sep 2014 12:30
12 Sep 2014 00:01