Steps to Make Chocolate Ricotta Cheesecake No Bake

Chocolate Chai Cheesecake

For the crust, break the biscuits into a processor or blender.

Recipe Summary Chocolate Chai Cheesecake

Found this recipe and copied it down a while ago... finally got a chance to make it! Tweaked it a bit so it is easier to make, and unquestionably even yummier than the original. This is a show-stopper, super-rich chocolate lovers' dream dessert. The chai and rich chocolate flavors harmonize with one another perfectly. It's even better the next day!

Ingredients | Chocolate Ricotta Cheesecake No Bake

1 ½ cups graham cracker crumbs

½ cup chocolate cookie crumbs

⅓ cup melted butter

¼ cup white sugar

½ teaspoon ground cinnamon

2 tablespoons miniature chocolate chips (Optional)

1 cup semisweet chocolate chips

2 (8 ounce) packages cream cheese, at room temperature

¾ cup white sugar

1 teaspoon vanilla extract

3 large eggs, at room temperature

1 cup heavy cream

2 extra-strong chai tea bags (such as Stash or Twinings®)

1 cup semisweet chocolate chips

1 piece crystallized ginger, minced

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.

Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.

Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.

Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.

Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.

Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.

Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.

This is a very rich dessert. You could easily get 16 thinner, but satisfying, slices.

Info | Chocolate Ricotta Cheesecake No Bake

prep: 20 mins cook: 50 mins additional: 2 hrs total: 3 hrs 10 mins Servings: 12 Yield: 1 10-inch cheesecake

TAG : Chocolate Chai Cheesecake

Desserts, Cakes, Cheesecake Recipes, Chocolate Cheesecake Recipes,