Magic ricotta cake with lemon zest: the delicious and delicate dessert!

If you're craving a rich and fluffy dessert that is easy to make and sure to impress, look no further than this Magic Ricotta Cake. With its creamy texture, crunchiness from the chocolate chips, and just the right amount of sweetness, this cake is a perfect treat for any occasion. It’s also lighter than traditional cheesecake because it’s made with ricotta and not cream cheese. Whether you're enjoying a slice with a cup of coffee in the morning or serving it as the finale to a dinner party, this recipe is guaranteed to be a crowd-pleaser. Plus, with simple ingredients and straightforward instructions, it's a breeze to whip up this delicious cake in no time.

Magic Ricotta Cake Ingredients

• Eggs – use large eggs that are at room temperature
• Ricotta – both sheep’s milk and cow’s milk ricotta are used for added flavor, but using only cow’s milk ricotta will also work
• Sugar – use granulated sugar for the filling, and powdered sugar for dusting at the end
• Chocolate chips – use dark chocolate chips if you prefer less sweetness
• Lemon zest – adds flavor

Tips

Use full-fat ricotta for the best flavor and texture.

Beat the mixture well until it is smooth with no lumps.

It’s best to use a springform tin for this cake, as it’s easier to release the cake after baking. Make sure to grease the baking tin well, and line with parchment paper.

It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cake.

Use a water bath to prevent cracks. The water prevents the cheesecake from drying out, which prevents the formation of cracks in the cake.

To make a water bath, place the filled springform cake tin in a larger oven-safe container filled with water. There should be about ½” to 1” inch of water.

Don’t open the oven door while baking…the temperature changes will cause cracks in the cake!

Allow the cake to cool slowly to prevent cracks from forming.

Can I Make It Ahead of Time

Yes, this cake actually tastes better once cooled. Allow the cake to cool completely in the springform pan at room temperature, then refrigerate for 6 or overnight.

How to Store Magic Ricotta Cake

Once the cheesecake has cooled completely to room temperature, transfer it to the fridge for at least 4 hours.

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Instructions

Preheat the oven to 175°C/350°F. Line the bottom of a 20cm/8-inch springform with parchment paper. In a large bowl whisk eggs and sugar.

Add both types of ricottas and lemon zest, and mix well.

Add the zest and cornstarch, and mix well.

Fold in the chocolate chips.

Pour the batter into a springform and bake for 75 minutes.

Let cool completely. Then sprinkle with powdered sugar and serve.

Enjoy!