A creamy, chocolatey cheesecake with just five ingredients? Yes, please! This ricotta-based cheesecake is light, naturally sweetened, and requires minimal effort—just one bowl and a quick bake. The result? A rich, satisfying treat that’s perfect for dessert or an afternoon pick-me-up.Ricotta is such an underrated ingredient, especially in baking. In Italy, ricotta-based cakes are very common, and I wanted to share this delicious recipe to reflect my Italian roots.
I love the fact is also super easy to make, simply mix ricotta, honey, egg, and cornflour until silky smooth, then fold in plenty of chocolate chips. No special equipment needed! Bake until golden, let it cool completely, and enjoy. It’s even better after a few hours in the fridge. One bite, and you’ll agree—it’s absolutely buonissimo!
Tips
- Ricotta has a slightly grainy texture so take the time to mix well and make it as smooth as possible. To make it extra creamy start by mixing the ricotta on its own first, then add the rest of the ingredients.
- When baking add a piece of foil on top of the cake, this will make sure the top doesn’t cook too quickly, remove the foil and cook for further 30 minutes.
- I know its hard to wait but make sure you let the cake cool down completely before slicing.
- I think this cake taste even better the day after, once it is cold and had time to sit and firm up in the fridge!
Swaps
Honey: you can swap for maple syrup or your favourite sweetener.
Ricotta: this is the main ingredient and there aren’t really substitute for it.
Storage
Let the cake cool completely first. Then cover it tightly with cling film or store it in an airtight container. Keep it in the fridge for up to 3-4 days.
More ricotta recipes
- Gnudi – Tuscan Ricotta & Spinach Dumplings
- 5 Minutes Lemon & Ricotta Pasta Sauce
- Butter Beans, Roasted Pepper & Lemony Ricotta
5-Ingredient Chocolate Chip Cheesecake
Ingredients
- 250 g ricotta
- 1 egg
- 40 g honey
- 10 g cornflour
- 50 g chocolate chips
Instructions
- Add ricotta, egg, honey and cornflour to a bowl.
- Mix well until you reach a smooth consistency.
- Add the chocolate chips and mix gently.
- Pour into a baking tin and bake at 180C for 30mins with foil, remove the foil and bake for further 30 mins.
- Let it cool down completely before cutting into slices. I think it is even better after has chilled in the fridge.