Have you ever tried a cheesecake with ricotta? If not, then you should try this no-bake chocolate ricotta cheesecake without cream cheese! You will love it! It's easy to make and a winner for every occasion!
Line the springform pan with baking paper (cut to size on the bottom and sides). Set it aside.
Melt the butter in a small pan on low heat, and set up two water baths to melt the light and dark couverture separately.
After melting the couverture completely, pour each into a separate bowl and let cool down a bit.
Soak the gelatin leaves in cold water.
Making the delicious Biscoff cookie cake base
Fill half of the 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 cookies.
Now pour the melted butter into the cookie crumbs and add the 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.
Preparing the Cream and Putting it all Together
Blend the ricotta and sugar with a food processor until creamy. Pour in the whipped cream and blend for about 2 minutes until creamy.
Meanwhile, heat the 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.
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.
Decorating the Chocolate-Ricotta-Cheesecake before serving
Pour the heavy cream into a tall mixing bowl and add one teaspoon of cornstarch and one teaspoon of powdered sugar. Now mix it with a hand mixer until it is firm.
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 cocoa powder, cut it into equal pieces and serve immediately.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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