Craving a next-level cheesecake but short on time? Try this ricotta cheesecake! It’s insanely easy with basic ingredients, packed with melty dark chocolate chunks, and has a heavenly, melt-in-your-mouth texture thanks to the ricotta cheese. Plus, a touch of lemon zest adds the perfect balance! Perfect for any occasion, from a cozy afternoon snack to a show-stopping dessert.
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[ INGREDIENTS ] for a 8-inch (20cm) round cake pan
2 eggs
2/3 cup (120g) granulated sugar
1 2/3 cup (400g) ricotta cheese
1/3 cup (40g) cornstarch
1 lemon
powdered sugar for dusting
💡For the best results, I recommend using a kitchen scale to measure your ingredients. My recipes are designed with grams in mind, but I also provide cup measurements for your convenience.
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[ COOKING ESSENTIALS ]
Proctor Silex Hand Mixer https://amzn.to/3LIPACJ
Lemon Zester/Grater – https://amzn.to/49dSNnM
Silicone Whisk with Wood Handle – https://amzn.to/48iywMk
Silicone Spatula Set – https://amzn.to/3tgcFGw
8″ Round Baking Pan – https://amzn.to/3RFOVp9
Digital Kitchen Scale LCD Display – https://amzn.to/45bL5Ht
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#ricottacheese #easydesserts #italiandessert #italiancake #easterdessert
2 eggs Separate egg yolks from egg whites 2/3 cup (120g) granulated sugar Beat egg yolks with an electric mixer until the mixture falls into thick smooth ribbon 1 2/3 cup (400g) ricotta cheese Mix until well combined 1/3 cup (40g) cornstarch Mix until just combined 1 lemon Zest the lemon
Beat egg whites with an electric mixer until soft peaks form Add 1/2 of the egg whites into the egg yolk mixture Gently fold the egg whites into the mixture using a whisk Add the rest of the egg whites Gently fold until just combined 1/2 cup (80g) dark chocolate chips
Gently fold Pour the batter into an 8-inch (20cm) round cake pan with parchment paper Bake in a preheated oven at 350°F (180°C) for about 45 minutes until the batter is cooked through Let the cake cool completely Dust the cake with powdered sugar before serving So soft and moist! Buon appetito!