Ricotta and chocolate cheesecake with grapes

This velvety cheesecake recipe is studded with gorgeous grapes and slivers of luxurious dark chocolate. Featuring notes of orange and vanilla, this lovely cake is sure to go down a treat

  • 1 hr 30 mins cooking
  • Serves 12
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Ricotta and chocolate cheesecake with grapes
  • 1 vanilla bean
  • 750 gram ricotta
  • 1/2 cup (175g) honey
  • 2 tablespoon caster (superfine) sugar
  • 2 teaspoon finely grated orange rind
  • 3 medium_piece free-range eggs
  • 150 gram dark chocolate (70% cocoa), chopped finely
  • 1 cup (160g) small red grapes
  • 150 gram little bunches red grapes, extra
  • 1 tablespoon honey, extra


Ricotta and chocolate cheesecake with grapes
  • 1
    Preheat the oven to 150°C. Grease a 22cm (9-inch) springform pan; line base and side with baking paper, extending the paper 3cm above the edge.
  • 2
    Split vanilla bean in half lengthways; scrape seeds into a large bowl of an electric mixer. Add ricotta, honey, sugar and rind to bowl; beat with an electric mixer on medium-high speed for 3 minutes or until smooth. Beat in eggs, one at time, until just combined. Stir in chocolate and half the grapes. Pour mixture into pan; top with remaining grapes.
  • 3
    Bake cheesecake for 55 minutes or until the centre is almost firm to touch. Cool in the oven with the door ajar. Refrigerate cheesecake for 4 hours or until firm.
  • 4
    Just before serving, top cheesecake with extra grapes; drizzle with extra honey.


Buy fresh ricotta cut from a wheel from a deli or from the deli counter of a supermarket for the best texture. Pre-packaged ricotta will be too wet for this recipe. Cooling the cheesecake in the oven after it has been turned off, ensures that it will cool slowly and prevent the top from cracking.