Ricotta coffee cheesecake

Ricotta choco cheesecake.JPG

Felt like having ricotta and mascarpone cheese and coffee. I decided to combine them together as well as I have mascarpone and thickened cream that will expire in 3 days’ time. Then I wanted to finished off the frozen mixed berries.

Google: “Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin”.

“Mascarpone is a soft Italian acid-set cream cheese. It is recognized in Italy as a prodotto agroalimentare tradizionale. Outside Italy, mascarpone is sometimes mispronounced “marscapone”, even by food professionals. Ricotta has a grainy texture, like cottage cheese, and mascarpone has a smooth, creamy texture, similar to heavy whipping cream. Mascarpone is a more spreadable cheese than ricotta. Taste: Ricotta is brighter and more acidic than mascarpone. Mascarpone has a slightly sweet, milky flavour”.

This is very easy and simple cake that boost the flavour, though I have to wait till it set overnight. I am trying to test my craving to see if I can wait till the next day. It sure did and am glad that I can have the flavour of coffee with cream and berries. Let’s make and be patience!!!


400 gm (1 packet) digestive biscuits
35 gm (⅓ cup) cocoa powder
150 gm butter, softened

Ricotta filling

750 gm ricotta, at room temperature
250 gm mascarpone
200 gm pure icing sugar, sieved
25 gm (¼ cup) cocoa powder
80 ml (⅓ cup) espresso coffee
2 sheets gelatine, softened in cold water for 5 minutes
150 ml thickened cream, whisked to soft peaks
100 gm mixed frozen berries


Preheat oven to 170 degrees C. Butter a 23 cm-diameter spring form cake tin and line the base and sides with baking paper. Process biscuits in a food processor until finely ground, then add cocoa, butter and 1 tsp salt and process to combine. Press evenly into the base and 2 cm up sides of prepared tin, and bake until base is toasted and butter melts into crumb (15-16 minutes). Cool.

For ricotta filling, process ricotta, mascarpone, icing sugar and cocoa in a food processor until smooth. Place coffee in the plunger bring water to the boil then pour into the plunger, leave for it to brew about 5 -7 minutes. Squeeze excess water from gelatine, add to plunger, and stir until dissolved (1-2 minutes). Cool for 5 minutes, then add coffee to ricotta mixture and process to combine. Fold in whipped cream and berries, then spread evenly over base, smoothing top, and refrigerate until set (4-5 hours). I let it set over night.

Note: The cake will keep refrigerated in an airtight container for up to four days (remove from fridge 15 minutes before serving). You can add frosting if you want. I didn’t add.

Whipped chocolate frosting

300 ml pouring cream
300 gm dark chocolate, finely chopped
100 gm light brown sugar

For frosting

Bring cream to the boil in a saucepan, then add chocolate and sugar and stir until melted. Transfer to an electric mixer and whisk until cooled and thickened to a spreadable consistency (5-10 minutes). Spread frosting over cake, and serve cut into wedges.