Serving Suggestions
Serve cheesecake chilled or at room temperature. Slice carefully.
Top with whipped cream, chopped nuts (pistachios), mini chocolate chips, chopped candied citrus, and/or maraschino cherries.
Sauce drizzles on the plate would also be great such as chocolate sauce.
Quick Cheesecake Tips for Best Results
Refrigerate the cheesecake overnight if you can for best results or at a very minimum about 4 hours or until chilled through.
Don’t skip the water bath or cracking the oven door and letting the cheesecake cool slowly. It helps prevent cracks on top.
Don’t rush through all the steps. I know it’s a lot of ingredients and steps, but take your time to prevent problems. If you’re new to making cheesecakes, check out this article for more info.
Make sure the crumbs for the crust are finely chopped (food processor works best) and evenly spread on the bottom and sides of springform pan.
Use full-fat ingredients for best results. It is dessert after all! Also make sure the cheeses are THICK (like cream cheese). You may need to strain them overnight.
Don’t open the oven door while the cheesecake is baking and try not to overbake. The middle of the cheesecake may not be fully set but will set as it cools.
Ingredients
CRUST:
2 cups waffle ice cream cone crumbs (about 12 cones) see notes below for how to make crumbs if needed
1 Tablespoon granulated sugar
1/8 teaspoon salt
1/2 cup unsalted butter melted
CHEESECAKE FILLING:
16 ounces mascarpone cheese room temperature & drained (see notes below)
15 ounces ricotta cheese room temperature & drained (see notes below)
1 1/4 cup 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
boiling water (enough to fill a large roasting pan about halfway).
TOPPINGS (optional):
mini chocolate chips, whipped cream, chopped nuts (pistachios), and/or maraschino cherries
Instructions
(Before starting be sure to drain the ricotta and mascarpone overnight. They should be as dry as possible. See notes at bottom.)
CRUST:
Preheat oven to 350 degrees F. Lightly butter, or spray with nonstick cooking spray, a 9-inch round springform pan. Wrap the bottom and sides of the pan in a double layer of aluminum foil.
In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
Press crumb mixture into the bottom and up about 2 inches on sides of prepared springform pan. Use the back of a fork or measuring cup to firmly press the crumbs into an even layer around the pan.
Place springform pan with crust on a large baking sheet. Bake crust at 350 degrees for about 10 minutes or until golden brown.
Remove crust from oven and set aside to cool leaving aluminum foil around pan. Reduce oven temperature to 325 degrees F.
CHEESECAKE FILLING:
In a large mixing bowl, beat together the drained mascarpone cheese and ricotta cheese, with an electric mixer on medium speed, until well combined and smooth. Add sugar, flour, vanilla, orange zest, cinnamon, and salt and beat until well combined. Beat in eggs one at a time. Scrape down sides of bowl as necessary.
Pour about half of batter over crust in springform pan. Spread batter to form even layer, then sprinkle about half of mini chocolate chips on top of cheesecake batter. Repeat with rest of cheesecake filling then remaining mini chocolate chips.
