Ricotta & Chocolate Baked Cheesecake with Roasted Grapes


Ricotta & Chocolate Baked Cheesecake with Roasted Grapes

Ricotta & Chocolate Baked Cheesecake with Roasted Grapes. You can’t go wrong with a delicious baked cheesecake!

Ricotta & Chocolate Baked Cheesecake with Roasted Grapes

Serves 8-10


180g plain chocolate biscuits

2 tbsp almond meal

1 tsp mixed spice

60g unsalted butter, chopped and melted

500g cream cheese, chopped and softened

600g fresh ricotta

11⁄2 cups caster sugar

6 eggs, at room temperature

2 tsp vanilla extract

1 tbsp lemon juice

1 tbsp cornflour

Roasted Grapes 

100g black grapes

1 tbsp vino cotto

2 tbsp honey


To make the chocolate crust, place the chocolate biscuits, almond meal and mixed spice in a food processor and process until you’re left with fine crumbs. With the motor running, drizzle in the melted butter and process until combined. Line the base of a lightly greased 22cm springform pan with baking paper. Press the crumbs into the base of the tin. Allow to chill in the fridge while you make the cheesecake filling, or until firm.

Preheat the oven to 150°C. To make the filling, place the cream cheese, ricotta and sugar in the bowl of a food processor (ensuring you’ve cleaned it after making the crust) and process for 2-3 minutes or until smooth. Scrape down the sides of the bowl, add the eggs, vanilla, lemon juice and cornflour and process for 1 minute, or until smooth. Pour into the prepared pan and bake for 55 minutes to 1 hour, or until the edge is just set and the centre still has a slight wobble.

Turn off the oven. Allow the cheesecake to cool and set in the oven with the door closed for 20 minutes. Then stand the cheesecake at room temperature for 30 minutes before refrigerating for 2-3 hours, or until cold.

To make the roasted grapes, preheat the oven to 200°C. Place the grapes, vino cotto and honey on a lined baking tray. Gently toss to coat. Bake in the oven for 12-15 minutes, or until the grapes are caramelised, lightly blistered and syrupy. Serve the cheesecake topped with the grapes.



Use a glass to press the crumb into the base of the tin. The cheesecake can be made a day ahead – then simply roast the grapes to serve.


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