Stracciatella cheesecake

Stracciare in Italian means “to shred.” It’s from here that we get the word “stracciatella,” which you will see in pretty much any given gelateria in Italia. If you have ever been fortunate enough to have a cup or cone of stracciatella gelato, you know its main feature are the “shredded” chocolate chunks.
Just in case you don’t have a gelateria nearby, now you can have those same stracciatella flavors at home with this very snackable cheesecake!

Print Recipe

Prep Time 20

Total Time 1 10

Course Categories

Servings 4 servings

Calories 300 kcal

Ingredients

250 g of dry cookies for base (ex. graham crackers)
100 g of butter
500 g of ricotta
80 g of powdered sugar
1 teaspoon of honey
½ g of vanilla powder
250 ml of fresh liquid cream (heavy whipping cream)
8 g of gelatin sheets
120 g of dark chocolate

Instructions

Crumble the cookies and combine them with melted butter. Transfer the mixture to a baking dish (preferably hinged) lined with parchment paper. Compact well using the back of a spoon and then place in the fridge for 30 minutes.
In a bowl, work the ricotta and the powdered sugar with an electric mixer. Add in the honey and the vanilla powder and mix well.
Lastly, add in the shaved chocolate, the whipped fresh cream, the gelatin dissolved in a little cream (30ml), and mix delicately. Pour the mixture over the cookie base and then place in the fridge for 4 hours.

Notes

For the gelatin: melt it in hot cream (not boiling). Once dissolved, let it sit for 5 minutes before adding it to the mixture. For best results for the whipped cream, make sure the liquid cream is at room temperature; you don’t want it to be directly from the fridge. Assuring the mixture is at room temp will also work better for the gelatin once it is dissolved and added.

Stracciatella cheesecake