Chocolate Chip Ricotta Cake: the recipe for a delicious gluten-free dessert without flour

Total time: 1H30
Difficulty: Low
Serves: 8 people
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By Cookist

The chocolate chip ricotta cake is a delicious dessert with a creamy texture that recalls the center of New York cheesecake, the typical specialty of the American tradition.

This is a very simple and almost magical cake because its dough is made in a few minutes. Simply use a bowl and whisk very fresh mixed ricotta (cow and sheep), sugar, eggs and very little starch. Once you have obtained a smooth and creamy mixture, incorporate the dark chocolate chips and bake in the oven; the final result will be a dessert that is soft inside and slightly crunchy on the outside.

It is perfect to be served at the end of a meal during a dinner with your guests. Naturally gluten-free and without added fats, ricotta cake with chocolate chips is also ideal as a healthy and genuine kid-friendly snack.

For a truly impeccable result, it is important that the ricotta cheese is very fresh, but well dry; collect it in a colander, placed over a bowl, and let it drain for at least an hour in the refrigerator. So let’s find out how to make this ricotta cake with chocolate drops by following our instructions step by step and, if you love desserts with ricotta, do not miss also these creative and delicious recipes, just try them.


You can also customize and enrich this cake as you prefer, for example adding dried raisins, soaked in rum, and grated orange zest, for a delicacy that will especially appeal to adults.

For a greater fragrance, you can flavor the dough with cinnamon powder or vanilla powder.

You can replace the granulated sugar with whole cane sugar or erythritol.

For a more delicate flavor, use only the cow's milk, instead for a more decisive taste use sheep’s ricotta cheese or goat’s ricotta cheese. You can also substitute part of it with the same amount of natural Greek yogurt.

How to store Chocolate Chip Ricotta Cake

The ricotta cake with chocolate chips can be stored in the refrigerator, covered on the surface with a sheet of cling film, for a maximum of 2-3 days. Freezing is not recommended.

Sheep's ricotta cheese
500 g
Cow's milk ricotta cheese
300 g
Granulated sugar
130 g
Chocolate chips
100 g
3 tbsp
lemon or orange zest
Powdered sugar

How to make Chocolate Chip Ricotta Cake

Collect the eggs at room temperature in a large bowl and work them with the granulated sugar using a hand whisk 1.

Drain both types of ricotta cheese well and add them to the previously prepared mixture 2. Flavor with the lemon grated zest and mix well.

Also add the cornstarch 3 and work a few more seconds. Then incorporate the chocolate chips, coming very cold from the refrigerator, with a spatula.

Place a disc of parchment paper at the base of a 20 centimeters diameter springform pan. Then grease the sides of the springform pan, pour the mixture and level with a spatula 4.

Bake in a preheated static oven at 175° C (347° F) for about 75 minutes 5.

Remove the cake from the oven and let it cool completely 6.

Pass a thin-bladed knife over the edges of the springform pan and gently take the cake out of it by transferring it to a serving dish. Finally, sprinkle the cake with powdered sugar and serve 7.

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