Cheesecake di ricotta al caffe.

It's half 11 in the morning and I'm in Padova, Italy, in our Auntie's kitchen. She's whipping up a simple yet delicious lunch, while Antonella Clerici is chatting to her guests about what they are going to be cooking in the La Prova del Cuoco studio that morning. My sister Jen and I are trying to divide our attention between the beautiful produce on our TV screen and the heavenly smells coming from the kitchen. It's a wonderful moment in our day, and one that we will repeat over the next few days of our trip.

Ok, so, I may not actually be in Italy now, but it doesn't stop me daydreaming about those perfect lunchtime moments. The fact that we have watched La Prova del Cuoco with Nanna and Grandad, usually at Christmas time, made it feel extra special. It was homely, we knew it, and through the magic of food, we could even understand what Antonella and her guests were saying!

Later on when we visited a supermarket, while in Padova, and we saw the La Prova del Cuoco magazine, we knew Nanna would be excited, so had to pick one up. We weren't wrong, it made her smile so much when we gave it to her upon our return. She even told us to be very careful with it when we asked if we could take it to our houses to make one of the recipes. And make one of the recipes we did!


We had fun translating these ingredients, a little by ourselves and with Nanna, and we have to admit to being pretty proud of ourselves for that, even Nanna smiled. 

For the base:
200g crushed biscuits.
80g melted butter

For the filling:
500g ricotta
300g fresh cream
3 eggs
30g flour
100g sugar
8 spoons of coffee
80g chocolate

What to do:

1) Preheat the oven to 160 degrees. Grease your 24 x 24cm tin. 

2) Melt the butter and place it in a bowl with your crushed biscuits. Mix together and then spread and press into your cake tin to make the base. Place in the fridge to set.

3) Make a small cup of coffee, we used Lavazza to make it extra strong, and then leave it to cool.

4) Mix the sugar, ricotta and cream in a bowl with an electric whisk.

5) Add in the flour and mix.

6) Add your cooled coffee to the mixture, followed by the eggs. Mix until combined. 

7) Pour your mixture on to your base, then melt your chocolate and drizzle it over the top. Spread it around with a knife to make pretty swirley patterns. 

7) Bake for 50 - 60 minutes, until it starts to come away from the side of the dish.

8) Let it cool completely. Keep refrigerated till it's ready to serve.

This cheesecake was amazing. We were thrilled with how it came out and were so excited to have made something from La Prova Del Cuoco. But we have a few little notes:

We made the base with Amaretti biscuits because we had them in and we love Amaretti. However, we're not quite sure they make the best cheesecake base. With them being very sugary, the base seemed to caramelize a little and was softer than your usual cheesecake base. Has anyone ever made cheesecake with Amaretti biscuits before? How did you find it?

We're pretty sure the recipe says cinnamon too, but we simply went with the chocolate and coffee flavour, don't ask us why, we couldn't tell you. We think it just got lost in translation! :p  Next time we might try it though as cinnamon is always a nice touch!

Our family all loved it and we still have some in the fridge that we're going to enjoy tonight, so all in all, this recipe is a winner! :) We hope you enjoy it too.

Happy Baking!


  1. OMG! This looks amazing! I need to pin this to try it the next time I'm craving cheesecake!!!

    1. It taste so delicious! You can't go wrong with chocolate and coffee! :) We hope you like it! xx

  2. This looks absolutely incredible! I hope you've devoured it all by now, it wouldn't last a second in my house :-)


    1. Haha! Yep it's safe to say it's all gone now Nikki! :)