Ricotta and chocolate cheesecake with grapes
This indulgence chocolate cheesecake recipe is made even more sweet with the addition of rich ricotta cheese. We've also swirled through juicy grapes and runny honey for a burst of natural sweetness.
- 25 mins preparation
- 55 mins cooking
- 4 hrs marinating
- Serves 12
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Ingredients
Ricotta and chocolate cheesecake with grapes
- 1 vanilla bean
- 750 gram ricotta
- 1/2 cup (175g) honey
- 2 tablespoon caster (superfine) sugar
- 2 teaspoon finely grated orange rind
- 3 medium_piece free-range eggs
- 150 gram dark chocolate (70% cocoa), chopped finely
- 1 cup (160g) small red grapes
- 150 gram little bunches red grapes, extra
- 1 tablespoon honey, extra
Method
Ricotta and chocolate cheesecake with grapes
- 1Preheat the oven to 150°C. Grease a 22cm springform pan; line base and side with baking paper, extending the paper 3cm above the edge.
- 2Split vanilla bean in half lengthways; scrape seeds into a large bowl of an electric mixer. Add ricotta, honey, sugar and rind to bowl; beat with an electric mixer on medium-high speed for 3 minutes or until smooth.
- 3Beat in eggs, one at time, until just combined. Stir in chocolate and half the grapes. Pour mixture into pan; top with remaining grapes.
- 4Bake cheesecake for 55 minutes or until the centre is almost firm to touch. Cool in the oven with the door ajar.
- 5Refrigerate cheesecake for 4 hours, or until firm.
- 6Just before serving, top cheesecake with extra grapes; drizzle with extra honey.
Notes
Buy fresh ricotta cut from a wheel from a deli or from the deli counter of a supermarket for the best texture. Pre-packaged ricotta will be too wet for this recipe. Cooling the cheesecake in the oven after it has been turned off, ensures that it will cool slowly and prevent the top from cracking.
