No-Bake Chocolate Ricotta Cheesecake - combinegoodflavors.com

Prep Time:30

Cook Time:1 30

Cooling Time:8

Total Time:10

Line the springform pan with baking paper (cut to size on the bottom and sides). Set it aside.
Melt ½ cup Melted unsalted butter in a small pan on low heat, and set up two water baths to melt 2 cups Chocolate-Milk Couverture and 2 cups Dark Chocolate Couverture separately.
½ cup Melted unsalted butter, 2 cups Chocolate-Milk Couverture, 2 cups Dark Chocolate Couverture
After melting the couverture completely, pour each into a separate bowl and let cool down a bit.
Soak 3 Sheets Gelatin leaves in cold water.
3 Sheets Gelatin

Fill half of 10.6 oz Lotus Biscoff Cookies into a sealable Ziploc baggie and crush with a meat tenderizer. Once only crumbs are left, open the Ziploc bag and empty the crumbs into a mixing bowl. Repeat with the remaining Lotus Biscoff Cookies.
10.6 oz Lotus Biscoff Cookies
Now pour the melted butter into the cookie crumbs and add 4 tbsp Unsweetened Cocoa Powder. Stir well and distribute the mixture evenly in the springform pan. Then press the mass a little firmly (I used a potato masher. That worked very well!) and put the form afterward in the fridge for cooling.
4 tbsp Unsweetened Cocoa Powder

Blend 3 cups Ricotta and ½ cup Granulated Sugar with a food processor until creamy. Pour in 1 ¼ cups Heavy Cream and blend for about 2 minutes until creamy.
3 cups Ricotta, ½ cup Granulated Sugar, 1 ¼ cups Heavy Cream
Meanwhile, heat ¼ cup Milk in a saucepan (do not boil!). Squeeze the gelatin, dissolve it in the warm milk, and stir the milk-gelatin mixture into the ricotta mixture.
¼ cup Milk
Now divide this mixture evenly between two mixing bowls. Pour the melted milk chocolate couverture into one of them and stir well to create a delicious cream.
Take the springform pan out of the fridge and pour the milk chocolate ricotta cream into it.
Spread it in the form and put it in the freezer for at least 10 minutes so that it becomes firm and you can easily make the second layer.
Mix the melted dark chocolate couverture with the second half of the ricotta mass and spread it carefully on the cooled milk chocolate cream.
Chill the cheesecake overnight in the refrigerator so that it can set.

Pour ⅞ cup Heavy Cream into a tall mixing bowl and add 1 tsp Cornstarch and 1 tsp Powdered Sugar. Now mix it with a hand mixer until it is firm.
⅞ cup Heavy Cream, 1 tsp Cornstarch, 1 tsp Powdered Sugar
Take the chilled chocolate ricotta cheesecake out of the refrigerator. Open the springform pan and remove the strips of baking paper on the sides. Take a wide flipping shovel, carefully slide it between the cake and the baking paper and lift the cheesecake onto a serving platter or cake plate.
Fill the whipped cream into a pastry bag and decorate your cheesecake as you like.
Sprinkle the cheesecake with Unsweetened Cocoa Powder, cut it into equal pieces and serve immediately.
Unsweetened Cocoa Powder

Calories: 687kcal

Servings: Pieces

Author: Nora

Cost: $5