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Stracciatella Cheesecake

Stracciatella Cheesecake dessert is inspired by the famous Italian gelato but adapted into a creamy cheesecake form with fine chocolate shards mixed into the filling, creating a speckled look and a balance of sweet and bitter flavours. Simply delicious!

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Rest Time: 5 hrs Total Time: 5 hrs 30 mins
Servings 8
Best Season Suitable throughout the year
Ingredients
    Base:
  • 250g/8.8oz Devon Double Choc Chip Cookies, crushed
  • 100g/3.5oz Butter, Melted
    • Stracciatella Cheesecake:
  • 500g/1.1lb Ricotta
  • 250g/8.8oz Fresh Cream/Whipping Cream, whipped
  • 75g/2.6oz Dark Chocolate, finely chopped
  • 75g/2.6oz Icing Sugar/Powdered Sugar
  • 1 Tsp Honey
  • 1 Tsp Vanilla Essence
  • 2 Tsp Gelatin Powder + ¼ cup water
    • Topping:
  • Piped Whipped Cream
  • Dark Chocolate shavings
  • Fresh Raspberries
Method
    Base -

  1. Line the base of a 23cm springform pan with parchment paper. 

  2. Mix crushed biscuits with melted butter and press down onto the base of the pan. Refrigerate 30 minutes to set. 

    3. Cheesecake -
  3. In a small bowl, sprinkle the gelatin over the water. Leave for a few minutes for the gelatin to absorb the water then microwave a few seconds until dissolved. Leave to cool before adding to the filling.
  4. In a large bowl, whisk the ricotta and icing sugar till creamy.
  5. Add the vanilla essence and honey and whisk just until combined.
  6. Fold in the whipped cream, chopped dark chocolate followed by the gelatin.
  7. Pour the filling over the biscuit base, smooth the top and refrigerate for at least 5 hours. Remove from fridge and decorate as desired.
  8. Enjoy!
Read it online: https://lollyskitchen.com.mt/recipe/stracciatella-cheesecake/