HOME > Chowhound > Home Cooking >
What's your latest food quest?
TELL US

Ricotta Cheesecake/Flourless Chocolate Cake Recipe Rec.?

c
ChrissyMc Dec 10, 2009 06:12 AM

My boss requested both a ricotta cheesecake and a flourless chocolate cake as part of the dessert table at his Christmas party this year. I've made cheesecakes before, but never with ricotta. He asked that it be completely ricotta, no cream cheese involved. There a bazillion recipes out there, and I'm not sure which one to go with. Some have a traditional pie crust, some have a graham cracker crust, some have no crust... I would love some advice and direction on this. Do you have a recipe you can recommend?
He also asked for a flourless chocolate cake. I've made it before, but was never wowed by the results. Do you have a recipe to share for that?
Also, how far in advance do you think I can make these? I have a cocktail party for 50 people, and time and space is short.
Thanks in advance for your advice and help!
Chrissy

  1. c
    ChrissyMc Dec 10, 2009 08:45 AM

    thanks for the posted links...I'll try the sicilian ricotta this weekend, and the Martha Stewart chocolate cake tonight...thanks!

    3 Replies
    1. re: ChrissyMc
      c
      ChrissyMc Dec 15, 2009 06:51 AM

      I didn't get a chance to make the ricotta cheesecake yet...I'll be making it today. I've never made or tasted a ricotta cheesecake before. What would you say the difference is between a cream cheese or a ricotta cheesecake ? Would you say it's the texture, or the taste? My recipe calls for fresh ricotta...is there a huge difference in fresh? Thanks?
      Chrissy

      1. re: ChrissyMc
        Cherylptw Dec 15, 2009 07:04 AM

        Personally, I love ricotta cheesecake. To me the difference is textural...ricotta makes a more crumbly filling as opposed to cream cheese which is smoother. The best I ever had was at a small Italian bakery in the Bronx; that was years ago, but it was the reason I appreciated ricotta in desserts (besides cannoli, of course).

        1. re: ChrissyMc
          chowser Dec 15, 2009 07:16 AM

          World of difference between a ricotta cheesecake and regular. It's a little more like a cake than a cheesecake, not that smooth creamy texture. You can find fresh ricotta at Trader Joe's or Costco. I think the best ricotta cheesecake are ones where you separate the eggs and beat the whites first. It tastes deceptively light to me--you wouldn't know there were eggs, cream, and all that ricotta. I also like the raisins/currants soaked in alcohol first, marsala is good.

      2. s
        superfinespot Dec 10, 2009 07:58 AM

        here's a very helpful thread for the 2nd cake:
        http://chowhound.chow.com/topics/661092

        1. mcf Dec 10, 2009 07:21 AM

          There's a very informative recent thread about the "best flourless chocolate cake" on these boards you should reference, so I won't provide a recipe for that here since you can see a variety of them there.

          Here's an all ricotta cheesecake that I make often, it's very simple:

          http://allrecipes.com/Recipe/Sicilian...

          Show Hidden Posts