Chocolate & Honey Cheesecake ( Italian) Recipe

Name: Chocolate & Honey Cheesecake ( Italian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 3/4 cups vanilla wafer crumbs (I use animal cookie crumbs); 1/3 cup melted unsalted butter; Filling; 24 ounces ricotta cheese; 2 tablespoons honey; 2 large eggs; 2/3 cup heavy whipping cream; 8 ounces Toblerone chocolate bars, broken in pieces; Topping; 2 tablespoons honey; 1 cup granola cereal; powdered icing sugar, for dusting

Servings: persons

Crust
1 3/4 cups vanilla wafer crumbs (I use animal cookie crumbs)
1/3 cup melted unsalted butter
Filling
24 ounces ricotta cheese
2 tablespoons honey
2 large eggs
2/3 cup heavy whipping cream
8 ounces Toblerone chocolate bars, broken in pieces
Topping
2 tablespoons honey
1 cup granola cereal
powdered icing sugar, for dusting

1
Preheat oven to 350 degrees F.
2
Grease a 9 inch spring form pan.
3
To make crust, melt butter and combine with crumbs, prees onto bottom of pan.
4
To prepare filling: Beat ricotta cheese, honey, and eggs in a medium bowl, until smooth.
5
Bring whipping cream to a low boil in a saucepot.
6
Remove from heat and stir in the chocolate until melted.
7
Cool slightly.
8
Blend into cheese mixture.
9
Spoon into prepared pan.
10
Bake in preheated oven for 30 minutes.
11
Remove and prepare topping.
12
Melt honey over low heat, and then remove and stir in the granola.
13
Spread on the partially baked cake.
14
Return to oven and bake the last 15 minutes.
15
Total baking time should be 45 minutes.
16
Remove from oven to a wire rack.
17
Cool completely before removing sides.
18
Wrap and chill.

1298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust, 1 3/4 cups vanilla wafer crumbs (I use animal cookie crumbs), 1/3 cup melted unsalted butter, Filling, and more.

Yes, Chocolate & Honey Cheesecake ( Italian) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate & Honey Cheesecake ( Italian)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions