Espresso Ricotta Cheesecake is a rich and sophisticated Italian-inspired dessert that combines creamy ricotta cheese with the bold flavor of freshly brewed espresso. Light in texture yet full of coffee aroma, this cheesecake is perfect for coffee lovers seeking an elegant treat. Whether served after dinner or at a special gathering, its smooth consistency and deep espresso notes create a truly indulgent dessert experience.
Preheat the oven to 170°C (340°F) and grease a 9-inch springform pan.
In a large mixing bowl, beat the ricotta cheese until smooth and creamy.
Add the sugar and mix until fully combined.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the cooled espresso and vanilla extract.
Fold in the flour until the batter is smooth and lump-free.
Pour the mixture into the prepared springform pan and smooth the top.
Bake for 50–60 minutes or until the center is set and the top is lightly golden.
Allow the cheesecake to cool completely at room temperature.
Refrigerate for at least 4 hours or overnight for the best texture.
Dust with cocoa powder before serving, if desired.
500g ricotta cheese
¼ cup strong brewed espresso, cooled
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder (for garnish)
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