Ingredients
– 2 cups finely crushed waffle ice cream cone crumbs
– 1 tablespoon granulated sugar
– 1/8 teaspoon salt
– 1/2 cup melted unsalted butter
– 16 ounces drained mascarpone cheese
– 15 ounces drained ricotta cheese
– 1 1/4 cups granulated sugar
– 2 tablespoons all-purpose flour
– 2 teaspoons vanilla extract
– 1 teaspoon fresh orange zest
– 1/4 teaspoon cinnamon
– 1/2 teaspoon salt
– 4 large eggs
– 1/2 cup mini chocolate chips
Instructions
1-Preheat oven and prepare pan as described.
2-Mix and bake the crust briefly.
3-Combine filling ingredients thoroughly.
4-Layer batter and chips in the pan.
5-Use a water bath for baking.
6-Cool and chill properly.
Last Step:
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🧀 Drain mascarpone and ricotta overnight for a thicker, creamier filling.
💧 Use a water bath to prevent cracks and ensure even baking.
🍪 Press crust crumbs evenly to achieve a firm and crunchy base.
🥛 Use full-fat dairy for the richest flavor and texture.
🚪 Avoid opening the oven door during baking to maintain temperature.
⏲️ Do not overbake; the cheesecake center should remain slightly jiggly for perfect doneness.
❄️ Store leftovers covered in the refrigerator.
- Prep Time: 40 minutes
- Cooling Time: 5 hours 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 130 mg