Lighter than traditional cheesecake, these ricotta cheesecake bars are chock-full with grated chocolate and finished with a drizzle of chocolate ganache. 
Ricotta cheesecake doesn’t always make it on my bake-list. I don’t know why. Or maybe I do. The price of fresh ricotta may have something to do with it. Or the fact that most ricotta cheesecake recipes call for a little flour added to the cheesecake batter.
For a year now I’ve been trying to make a flour less ricotta cheesecake. Sincericotta has more moisture than good old cream cheese, it has been quite a challenge. But I’m not one to give up that easy. It may have taken me a year, but I’m successful today! A flourless ricotta cheesecake made with only few ingredients and chock full of grated chocolate.
Finish the cheesecake with a drizzle of ganache and you’ve made yourself a lighter cheesecake that can be enjoyed any time of the day.
To make this ricotta cheesecake you’ll need a couple of Oreo cookies or any cream filled chocolate sandwich cookies and a little melted butter for the crust.
Probably you have noticed I do not like adding sugar to the cheesecake crust. I prefer the sweetness just in the cheesecake. Of course you can add 1-2 teaspoons of sugar to the crust if you have a bigger sweet tooth than me.
Pulse the cookies in a food processor until finely chopped, mix with the butter and press evenly on the bottom of a 13X9″ baking pan. Yup, it makes enough to feed a crowd!
For the cheesecake batter you need ricotta, sugar, eggs, vanilla and gratedchocolate.
I prefer using fresh ricotta in my cheesecake. It produces a silkier results but I have made the exact same recipe with regularstore-bought ricotta and had amazing results. Use whatever you have.
I love using Imperial Sugar (or Dixie Crystals) in my recipes, especially in the ones I have to give a quick mix to the ingredients. Since cheesecake doesn’t need to be mixed for a long time to prevent air being incorporated into the batter, I highly recommend using Imperial Sugar or Dixie Crystals. It’s so fine, it blends instantly with the rest of the ingredients!
Ricotta cheesecake is usually lighter than a traditional cheesecake, but to make it even lighter I used a mix of whole eggs and egg whites. 3 whole eggs and 2 egg whites. If you do not want to have any leftover egg yolks, you can use 4 whole eggs. It will work just as fine.
When it comes to chocolate, I used unsweetened baking chocolate. I found it balances perfect with the creaminess and sweetness of the cheesecake. A mix of both unsweetened and semi-sweet chocolate can be used as well, just don’t use only semi-sweet. The end results will be too sweet.
If you’re still craving chocolate after trying these chocolate ricotta cheesecake bars, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
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Chocolate ricotta cheesecake bars recipe
Yields 24 bars
Lighter than traditional cheesecake, these ricotta cheesecake bars are chock-full with grated chocolate and finished with a drizzle of chocolate ganache.
15 minPrep Time
1 hrCook Time
4 hrTotal Time
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Ingredients
- 20 oreo cookies or any cream filled chocolate sandwich cookies
- 3 tablespoons butter, melted
- 5 cups ricotta cheese
- 1 cup Imperial Sugar® (or Dixie Crystals) Extra Fine Granulated Pure Cane Sugar
- 3 Safest Choice™ Pasteurized Eggs
- 2 Safest Choice™ Pasteurized Egg Whites
- 2 teaspoons vanilla extract
- 4 oz unsweetened chocolate, grated
- 2 oz semisweet chocolate
- 1 tablespoon heavy cream
Crust
Cheesecake
Ganache
Instructions
- Heat the oven to 325F. Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides.
- In a good processor, add the chocolate cookies and pulse until finely grounds. Stir in the melted butter and press the mixture evenly on the bottom of the prepared baking pan. Refrigerate for 3-5 minutes while making the cheesecake batter.
- To make the cheesecake filling, add the ricotta cheese and sugar to a mixing bowl.
- With the paddle attachment on, beat on low speed until combined.
- Beat in the eggs and egg whites, one at a time, mixing well after each addition.
- Stir in the vanilla extract and with a spatula, fold in the grated chocolate.
- Pour the batter into the prepared baking pan an bake in preheated oven for 1 hour or until set.
- Turn the oven off and leave the cheesecake to cool down for 30 minutes in the warm oven with the door slightly opened.
- Remove from the oven and cool completely in the refrigerator.
- When cold, you can either cut the cheesecake into bars and decorate each bar or drizzle ganache over the entire cheesecake and later cut into bars.
- To make the ganache, heat the chocolate and heavy cream in the microwave for 30 seconds. Stir to combine. If needed, microwave for few more seconds, until the chocolate is melted.
- Place it into a ziplock bag (pay attention, it's hot!), cut a small corner and drizzle over the cheesecake.
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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