Chocolate Ricotta Cheesecake


2 bars Dark chocolate (don’t use chocolate chips)

1/4 cup cream

2 organic pasture-raised eggs, room temperature

1/4 cup organic raw sugar

1/2 teaspoon salt

1 container ricotta cheese, drained

1 teaspoon orange zest


1 – Melt the chocolate in the double broiler on low heat, stirring frequently.

2 – Add the cream and remove the chocolate mixture from the stove top.

3 – In a separate bowl beat the eggs, sugar, salt and orange zest and add to the chocolate mixture.

4 – Pour in a greased Spring form pan and bake in a 375 degree oven.

Cool at room temperature. Remove the cake from the Spring form pan when it has completely cooled down. Refrigerate the cake for at least 2 hours or overnight and serve it cold.

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