Ricotta Cheesecake

  • Level: Easy
  • Total: 2 hr 15 min (includes chilling and cooling time)
  • Active: 1 hr
  • Yield: 8 servings
Share This Recipe

Ingredients

Dough:

1 cup all-purpose flour, plus more for dusting

1/2 cup confectioners' sugar

Zest of 1 orange

1 vanilla bean, split and seeds scraped

1/4 teaspoon grated nutmeg

Pinch salt

1/3 cup (5 tablespoons and 1 teaspoon) cold unsalted butter, cubed, plus more for the pan

4 egg yolks

Semolina Cream:

1 1/3 cup ricotta

1 1/4 cup confectioners' sugar

Zest of 1 lemon

Pinch of salt

2 cups whole milk

5 sprigs fresh sage

1 sprig fresh mint

1 cup semolina flour

Chocolate Cream:

1/2 cup chopped dark chocolate

2/3 cup heavy cream

Directions

  1. For the dough: In a small bowl, combine the flour, sugar, orange zest, vanilla seeds, nutmeg and salt and whisk together. In a large mixing bowl, add the butter and egg yolks. Using an electric hand mixer on the lowest setting, begin mixing while slowly adding the dry ingredients until the mixture is combined. Shape the dough into a disc, wrap in plastic and put in the fridge for 1 hour.
  2. For the semolina cream: Pass the ricotta through a fine mesh sieve into a 2-quart heatproof bowl. Stir in the sugar, lemon zest and salt.
  3. Tie the sage and mint sprigs together with kitchen twine. In a medium pot, heat the milk with the herb bundle over medium heat to infuse the milk with the flavor. When the milk begins to lightly simmer, remove the herbs, then slowly sift the semolina flour into the pot. Cook over medium heat, gently stirring until thickened. Turn off the heat and whisk to eliminate lumps. Mix gently for a couple of minutes until fluffy and creamy.
  4. Pour the semolina mixture into the heatproof bowl with the ricotta and mix well to combine.
  5. Heat the oven to 350 degrees F. Butter a 9-inch removable bottom tart pan. On a flat, floured surface, roll out the dough and place in the pan, pressing it over the rim to remove the excess.
  6. Pour the semolina mixture into the tart pan; flatten the mixture using a rubber spatula or a spoon and bake, about 45 minutes. Set aside to cool for at least 20 minutes.
  7. For the chocolate cream: Set another heatproof bowl over a pan with simmering water and melt the chocolate. Remove from the heat, add the cream and whip it well for about 2 minutes. Pour over the top of the cooled tart and spread it out using a rubber spatula. Cool for 15 minutes before serving.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …