Lidia's Chocolate Ricotta Cheesecake Recipe [patched] -

5 large eggs, 1 cup granulated sugar, and ¼ teaspoon kosher salt.

Lidia's Chocolate Ricotta Cheesecake Recipe is a decadent dessert that combines the richness of chocolate, the creaminess of ricotta cheese, and the classic structure of a cheesecake. This recipe, inspired by Lidia Bastianich, an Italian-American chef and author known for her expertise in Italian cuisine, offers a unique twist on traditional cheesecakes by incorporating ricotta cheese into the filling, providing a lighter and more moist texture.

In a double boiler or in the microwave in 30-second increments, melt the chocolate chips. Allow the chocolate to cool slightly. lidia's chocolate ricotta cheesecake recipe

For the filling:

orange zest (or lemon) to complement the chocolate. The Crust: While some variations are crustless, Lidia often uses a springform pan coated with butter and breadcrumbs (like panko or cookie crumbs) for a simple, rustic exterior. Lidia's Chocolate Ricotta Cheesecake Recipe Based on her traditional preparation methods for holiday-style Italian cheesecake. Ingredients Ricotta: 1 ½ lbs (approx. 680g) whole-milk ricotta, drained Chocolate: 10 oz semisweet or bittersweet chocolate, chopped and melted Eggs: 4 to 5 large eggs, separated Sugar: 1 cup granulated sugar Flavorings: 1 tsp vanilla extract and 1 tbsp orange zest Pan Prep: Butter and fine breadcrumbs (or cocoa powder) Instructions Prepare Pan: Butter a 9-inch springform pan and coat the bottom and sides with breadcrumbs or cocoa powder. Melt Chocolate: Melt the chopped chocolate in a double boiler. Let it cool slightly so it doesn't scramble the eggs. Mix Base: In a large bowl, whisk the egg yolks with sugar until pale and fluffy. Stir in the drained ricotta, melted chocolate, vanilla, and orange zest until just combined. Whip Whites: In a separate clean bowl, whip the egg whites to firm peaks. Gently fold them into the chocolate-ricotta mixture to maintain airiness. Bake: Pour the batter into the prepared pan. Bake at 375°F (190°C) for about 60 to 75 minutes. The cake will puff up significantly and then settle as it cools. Cool & Serve: Let the cheesecake cool completely at room temperature before refrigerating. Serve with a dollop of whipped cream or a dusting of powdered sugar. Variation: Chocolate Ricotta Brick Cake For a no-bake alternative, Lidia also offers a Chocolate Ricotta Brick Cake which layers the chocolate-ricotta mixture with 5 large eggs, 1 cup granulated sugar, and

[Simmering Water] ---> [Bittersweet Chocolate + Heavy Cream] ---> [Whisk in Cocoa] ---> [Cool Ganache] 4. Whip the Egg Mixture Chocolate Ricotta Cheesecake (Baked)

In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the ricotta mixture until no white streaks remain. In a double boiler or in the microwave

Lidia's Chocolate Ricotta Cheesecake recipe is a game-changer for anyone who loves cheesecake. The addition of ricotta cheese gives the cheesecake a lighter and creamier texture, while the chocolate adds a deep and rich flavor. Here's what you'll need: