Baked Chocolate Sicilian Cheesecake

“Rich and creamy this Chocolate Sicilian Cheesecake is made with both ricotta and mascarpone cheeses. The perfect ending to your favourite Italian meal or an indulgent treat all on its own!”

- The Delicious Spoon


main ingredient:


▢ 1 1/2 cup chocolate cookie crumbs ▢ 1/4 cup almond flour ▢ 1/3 cup unsalted butter melted ▢ 2 tbsp stevia ▢ 1/4 tsp sea salt ▢ 32 oz full fat ricotta Cheese 2 containers ▢ 16 oz mascarpone Cheese 1 container ▢ 6 eggs ▢ 2 egg yolks ▢ 1 tsp vanilla extract ▢ 1 1/2 cups stevia or finely ground can or golden sugar ▢ 3/4 cup Cacao Bliss plus 2 tbsp for dusting if desired ▢ 1/2 tsp instant espresso powder

Chocolate Sicilian Cheesecake


12 Slices




8 Hours  10 Minutes



1. Preheat the oven to 325° F. In a large bowl add the chocolate cookie crumbs, almond flour, salt, sugar and melted butter. Mix to blend evenly so that all the crumbs are moistened with the butter.


2.  Lightly grease a 9" springform pan. Add the chocolate cookie mixture to the bottom of the prepared springform pan gently pressing the cookie crumbs into the base of the pan so that the bottom is level, even and to the edges of the pan bottom. You can also use the bottom of a small measuring cup to do this.


3. Bake the cookie crust for 10 minutes. Once done, remove from the oven and let cool.


4.  Add the ricotta, mascarpone and stevia to a large bowl and using a hand mixer beat the ingredients until smooth and creamy.


5.  Add the eggs and egg yolks to the cheese mixture one at a time mixing mixing with the hand mixer only until the egg is mixed in… a few seconds per egg will do.


6.  Add in the Cacao Bliss, vanilla and espresso powder and again mix only until combined.


7.  Pour the filling into the springform pan and spread evenly over the cookie crust.


8. Fill a metal roasting pan with about 1" deep of boiling water. Place this on the bottom rack of the oven. Then place the cheesecake on the rack above and close the door immediately. Or if you wish when preparing your cheesecake pan seal the bottom edge of the cheesecake pan and halfway up the sides of the pan with two layers of tightly wrapped aluminium foil. Then place the sealed cheesecake in a metal roasting pan filled with 1" deep of warm water. Either method is considered a water bath. See the full post for more details on this.


9.  Bake for 1 hour and 20 minutes or until the edges of the cheesecake are beginning to puff up and 2-3" area in the centre is no longer wet but still appears jiggly. To avoid cracking remove the cheesecake from the oven when it appears still a little undercooked and before it starts to form cracks.


10. When done baking turn off the oven and keep the Sicilian cheesecake in the oven cracking the door for about an hour to let the cake slowly cool inside the oven.


11. Then transfer the cheesecake to the fridge and let cool completely for at least 6 hours but preferably overnight before serving.


12. When ready to serve, run a spatula around the edge of the cake to separate it from pan. Then unhinge the pan and remove the ring.


13. Serve with a dusting of Cacao Bliss and/or fresh fruit.



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