I can never resist the creamy ricotta filling, rich chocolate, and irresistible Italian flair in this cheesecake. One slice looks simple enough, but the secret inside makes it unforgettable.

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I’m wildly into this Chocolate Chip Ricotta Cheesecake because it hits that sweet spot between rich and light without acting fancy about it. The ricotta cheese gives me that slightly creamy, slightly delicate bite I always want from an Italian-style cheesecake, and the mini semisweet chocolate chips keep showing up like little rewards in every forkful.

And yes, I go back for the sliver that was “too small to save.” But the real magic is the contrast: smooth filling, tiny chocolate pops, buttery crumbly base. Simple.

Addictive. The kind of dessert I think about long after the plate is clean.

Ingredients

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Graham cracker crumbs bring that cozy, crunchy base everyone secretly loves most.
Melted butter holds the crust together and makes it taste rich, not dry.
A little sugar in the crust gives it that cookie-like edge.
Ricotta keeps the cheesecake lighter, creamy, and a little more wholesome.
Cream cheese adds the classic tangy richness you’d expect from cheesecake.
Sugar in the filling sweetens things without making it feel like frosting.
Eggs help everything set, so each slice holds together nicely.
Heavy cream makes the filling extra smooth and a bit fancy.
Lemon zest brightens it up, so it doesn’t taste too heavy.
Vanilla makes the whole cheesecake smell like a bakery.
Flour or cornstarch helps thicken the filling without much fuss.
Fine salt keeps the sweetness balanced.
Basically, don’t skip it.
Mini chocolate chips spread little chocolate bites everywhere.
Plus, they’re fun.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar (for crust)

2 cups whole-milk ricotta cheese (about 16 ounces), well drained

8 ounces cream cheese, softened

3/4 cup granulated sugar (for filling)

3 large eggs, room temperature

1/2 cup heavy cream

1 tablespoon lemon zest

2 teaspoons vanilla extract

2 tablespoons all-purpose flour or cornstarch

1/4 teaspoon fine salt

1 cup mini semisweet chocolate chips, plus extra for sprinkling

How to Make this

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1. Preheat oven to 325°F (163°C). Grease a 9 inch springform pan and line the bottom with parchment.

2. Combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar in a bowl until evenly moistened; press mixture firmly into the bottom of the prepared pan to form an even crust. Chill while preparing filling.

3. Drain ricotta well by placing it in a fine mesh sieve or cheesecloth over a bowl for at least 30 minutes, pressing gently to remove excess liquid.

4. In a large bowl, beat the softened cream cheese until smooth and free of lumps. Add drained ricotta and 3/4 cup granulated sugar and beat until fully combined and silky.

5. Add eggs one at a time, mixing on low speed and scraping the bowl between additions so the mixture stays smooth.

6. Mix in heavy cream, lemon zest, vanilla extract, flour or cornstarch, and fine salt until just combined. Do not overmix.

7. Fold in 1 cup mini semisweet chocolate chips by hand to distribute them evenly.

8. Pour filling over the chilled crust and smooth the top. Sprinkle a few extra chocolate chips on top if desired.

9. Bake in the preheated oven for 45 to 55 minutes until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to reduce cracking.

10. Remove from oven, cool to room temperature, then refrigerate at least 4 hours or overnight before removing from the springform pan and serving.

Equipment Needed

1. Oven
2. 9 inch springform pan lined with parchment paper
3. Mixing bowls (one large, one medium)
4. Fine mesh sieve or cheesecloth and a bowl for draining ricotta
5. Electric mixer or hand mixer
6. Rubber spatula and a sturdy spoon for folding
7. Measuring cups and spoons
8. 1 cup dry measuring cup or small bowl for chocolate chips
9. Cooling rack

FAQ

Question: How should I drain the ricotta so the filling is not too wet?

Answer: Line a fine mesh sieve with cheesecloth or paper towels, set over a bowl, add the ricotta, cover, and refrigerate for at least 1 hour or up to overnight. Press gently if needed to remove excess liquid.

Question: Can I use a different crust if I do not have graham crackers?

Answer: Yes. Crushed digestive biscuits, shortbread, or even finely chopped pretzels mixed with the butter work well. Adjust sugar if the cookie is already sweet.

Question: How do I know when the cheesecake is done baking?

Answer: The edges should be set and lightly puffed while the center will still have a slight wobble when you gently shake the pan. It will firm up as it cools.

Question: Why does the recipe call for both ricotta and cream cheese?

Answer: Ricotta keeps the texture light and slightly grainy and adds a bright milky flavor, while cream cheese provides richness and the smooth, creamy structure typical of cheesecake.

Question: Can I substitute cornstarch for the flour and will it change texture?

Answer: Yes. Use an equal amount of cornstarch. It will give a slightly silkier texture and helps stabilize the filling without altering flavor.

Question: How long can I store the cheesecake and can it be frozen?

Answer: Refrigerate covered for up to 4 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving and sprinkle extra chocolate chips just before serving if desired.

Chocolate Chip Ricotta Cheesecake – Recipe Substitutions and Variations

Graham cracker crumbs: substitute crushed digestive biscuits, vanilla wafer crumbs, or finely ground shortbread cookies for a richer flavor.
Whole-milk ricotta cheese: substitute part-skim ricotta, drained cottage cheese blended until smooth, or mascarpone for a silkier texture.
Cream cheese: substitute neufchatel cheese (slightly lower fat), mascarpone for extra richness, or an equal mix of Greek yogurt and cream cheese for tang and lighter body.
Mini semisweet chocolate chips: substitute chopped semisweet or bittersweet chocolate, milk chocolate chips for a sweeter result, or dark chocolate chunks for more intense chocolate bites.

Pro Tips

– Drain the ricotta well and then gently press it with a paper towel before folding into the batter. Extra moisture is the main reason cheesecakes crack or become grainy, and a drier ricotta gives a silkier, more stable filling.

– Bring all dairy and eggs to room temperature before mixing. Cold ingredients resist combining and can lead to a lumpy batter and trapped air pockets that cause cracks during baking. Room temp ingredients mix smoother and bake more evenly.

– Bake low and slow, and use the cool-down step in the oven. If you want even gentler heat, wrap the outside of the springform with foil and place the pan on a shallow baking tray with a little hot water for a mild steam bath. That helps prevent surface cracks and creates a creamier texture.

– Chill thoroughly before slicing. Cutting too soon makes the cake fall apart and lets the filling continue to set unevenly. Refrigerate at least 4 hours or overnight, and use a clean, hot knife wiped between slices for neat, glossy pieces.

Chocolate Chip Ricotta Cheesecake – Recipe

Recipe by Jot Punji

0.0 from 0 votes

I can never resist the creamy ricotta filling, rich chocolate, and irresistible Italian flair in this cheesecake. One slice looks simple enough, but the secret inside makes it unforgettable.

Servings

servings

Calories

417

kcal

Equipment: 1. Oven
2. 9 inch springform pan lined with parchment paper
3. Mixing bowls (one large, one medium)
4. Fine mesh sieve or cheesecloth and a bowl for draining ricotta
5. Electric mixer or hand mixer
6. Rubber spatula and a sturdy spoon for folding
7. Measuring cups and spoons
8. 1 cup dry measuring cup or small bowl for chocolate chips
9. Cooling rack

Ingredients

1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (for crust)
2 cups whole-milk ricotta cheese (about 16 ounces), well drained
8 ounces cream cheese, softened
3/4 cup granulated sugar (for filling)
3 large eggs, room temperature
1/2 cup heavy cream
1 tablespoon lemon zest
2 teaspoons vanilla extract
2 tablespoons all-purpose flour or cornstarch
1/4 teaspoon fine salt
1 cup mini semisweet chocolate chips, plus extra for sprinkling

Directions

Preheat oven to 325°F (163°C). Grease a 9 inch springform pan and line the bottom with parchment.
Combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar in a bowl until evenly moistened; press mixture firmly into the bottom of the prepared pan to form an even crust. Chill while preparing filling.
Drain ricotta well by placing it in a fine mesh sieve or cheesecloth over a bowl for at least 30 minutes, pressing gently to remove excess liquid.
In a large bowl, beat the softened cream cheese until smooth and free of lumps. Add drained ricotta and 3/4 cup granulated sugar and beat until fully combined and silky.
Add eggs one at a time, mixing on low speed and scraping the bowl between additions so the mixture stays smooth.
Mix in heavy cream, lemon zest, vanilla extract, flour or cornstarch, and fine salt until just combined. Do not overmix.
Fold in 1 cup mini semisweet chocolate chips by hand to distribute them evenly.
Pour filling over the chilled crust and smooth the top. Sprinkle a few extra chocolate chips on top if desired.
Bake in the preheated oven for 45 to 55 minutes until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to reduce cracking.
Remove from oven, cool to room temperature, then refrigerate at least 4 hours or overnight before removing from the springform pan and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.