Sicilian baked cheesecake with Espresso & Chocolate Chips

This desert is yet another version of my Sicilian baked cheesecake (recipe here). It combines two amazing flavors which go really well together: coffee and chocolate! The result is a delicious irresistible cake.

The absence of wheat and flour make it suitable for people who cannot take gluten.

On this website, you can also find a chocolate version of this delicious dessert (recipe here), as well as with pistachio (recipe here).

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time1 Hour
  • Servingserves 4 people
  • Cooking methodOven
  • CuisineItalian


  • 700 gfresh Sicilian ricotta cheese
  • 165 gicing sugar
  • 75 gdark chocolate chips
  • 2eggs
  • 1 cupespresso
  • 1 tablespoonground cinnamon


  1. – put the eggs in a large bowl together with the sugar;

    – whisk everything together till sugar melts completely;

    – pour the espresso and mix well;

    – sift the ricotta onto the above mixture and blend everything together;

    – add the ground cinnamon, the chocolate chips and mix everything together;

    – pour the cake mixture onto a greased baking tray of 22 cm diameter;

    – bake at 170 degrees for about 60 minutes

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