Monday, October 8, 2012

Chocolate Chip Ricotta Cheesecake

Last week, ricotta cheese was on sale with extra money off for gas. It was a pretty good deal, so hubby picked some up. We also had a couple boxes of lasagna noodles in the cabinet, so it was good timing to make a lasagna. However, the ricotta was a larger container than what I needed to make the lasagna, and I wanted to make sure that the extra wouldn't go to waste. So I suggested that hubby look up a recipe for cheesecake or something so we could use it up before it went bad.

He found nothing. Not to be deterred, ingenuous man that he is, he created a masterpiece recipe.

Doesn't it just look delicious?

So here's your recipe:

Chocolate Chip Ricotta Cheesecake

16 oz. ricotta cheese
1/4 cup plain yogurt (vanilla would work, too)
4 eggs
2/3 C sugar
1 tsp vanilla extract
1/2 C mini semi-sweet chocolate chips
1 prepared chocolate pie crust

Preheat oven to 350 degrees F.
Beat ricotta, yogurt, eggs, and sugar. Add vanilla. You can mix in chocolate chips now or save to sprinkle on top.
Pour mixture into the prepared shell. Do not overfill the shell -- it rises slightly when baking.
Bake for 45 to 50 minutes. Let pie cool, then refrigerate to set; the pie will become creamy and dense. Serve cold.



  1. Simple ingredients and sounds so good! Yummo! Best wishes, Tammy

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    1. I'd never thought of making it crust-free. Hope it turns out for you! Yum!!! =)

  3. This is still us, we updated our Google account, and then I accidentally hit 'delete' instead of 'reply' up above ! Ahh! So sorry. We did make it crust-free...and it turned out pretty good! I simply lightly greased the pie pan with extra-virgin unrefined coconut oil. And I used 2/3 C xylitol and 1/3 C organic coconut crystals instead of regular sugar and a splash of lemon juice and 2 tsp cinnamon instead of the chocolate chips (we're kinda health foodies). I would say, overall, it tastes like cheesecake, maybe a little more watery (?) in texture, not as thick and creamy as the real fattening recipes ;-) ! But it's a nice, light treat and VERY low carb! Thanks again! What a talented hubby you have!

    1. That sounds fantastic! Maybe slightly more like a pudding than a 'solid' cheesecake? I love the idea of the cinnamon and lemon instead of chocolate chips, too! Did you use freshly squeezed or bottled lemon juice?

      Glad it worked out!

  4. Hi! I saw your link on Jam Hands' Recipe Sharing Monday. This looks soo good, a really great idea making a cheesecake with ricotta :)


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