Ingredients:
For the Crust:
1 1/2 cups finely crushed waffle cone crumbs (approximately 8–10 cones)
1/2 cup unsalted butter, melted
For the Filling:
16 ounces ricotta cheese
8 ounces mascarpone cheese
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon freshly grated orange zest
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup mini chocolate chips
For the Topping:
Powdered sugar, for dusting
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, combine the finely crushed waffle cone crumbs and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
Prepare the Filling:
In a large mixing bowl, beat together the ricotta cheese, mascarpone cheese, and granulated sugar until smooth and creamy.
Add the vanilla extract, orange zest, and ground cinnamon, mixing until well incorporated.
Beat in the eggs one at a time, ensuring each is fully blended before adding the next.
Gently fold in the mini chocolate chips.
Assemble and Bake:
Pour the cheesecake filling over the prepared crust, spreading it into an even layer.
Bake in the preheated oven for 35–40 minutes, or until the center is set and the edges are lightly golden.
Remove from the oven and allow to cool completely in the pan on a wire rack.
Once cooled, refrigerate for at least 2 hours to firm up.
Serve:
Using the parchment paper overhang, lift the chilled cheesecake out of the pan and onto a cutting board.
Cut into squares or desired shapes.
Dust with powdered sugar just before serving for an elegant touch.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour (plus chilling time) Servings: 16 bars | Calories: Approximately 250 kcal per bar
Tips:
Ensure the ricotta cheese is well-drained to prevent a watery filling.
For a nutty twist, sprinkle chopped pistachios over the top before baking.