Ingredients (for a 9-10 inch springform pan):
- 5 medium eggs or 4 large eggs
- 3/4 cup (5.3 oz) sugar
- 1 lbs ricotta cheese (preferably fresca) or any other white cheese
- 2 containers (13.5 oz) sour cream (15% fat)
- 4 tablespoons (1.4 oz) cornstarch
- 1 teaspoon vanilla extract
- 3.5 oz chocolate chips
Instructions:
- Preheat the oven to 350°F (convection) or 365°F (top and bottom heat). Grease the pan.
- In a bowl (or using a mixer), combine the eggs and sugar and mix well. Add the cheese, sour cream, cornstarch, and vanilla, and mix until smooth. Gently fold in the chocolate chips with a spatula. Pour the batter into the pan.
- Bake for about 60 minutes, until the cake is completely set. Remove and allow to cool slightly.
- Refrigerate the cake for at least 5 hours before serving.
Prep time: About 15 minutes (excluding baking)
Difficulty level: Easy
Storage: Keeps for 3-4 days in the refrigerator