Ingredients
- 6 9 1/2″ 6 individuals or one 9 1/2″ cake
- CRUST
- 7 7 1 1/4 cannoli shells or 1 1/4 c. graham crackers crumbs
- 1/2 1/2 1/2 tsp. cinnamon
- 1 1/2 1 1/2 1/2 Tbsp. granulated sugar
- 3 3 3 Tbsp. melted butter
- 350 oven 350 F degrees.
- FOR CAKE
- 1 1/2 1 1/2 packages 1 1/2 eight ounce packages cream cheese (12oz.)
- 3/4 3/4 3/4 c. ricotta cheese (make sure it’s of good quality)
- 3 3 3 Tbsp. flour
- 1/8 1/8 1/8 tsp. salt
- 1/2 1/2 1/2 c. sugar
- 1/4 1/4 1/4 tsp. cinnamon
- 1 1 1 tsp. vanilla
- zest zest of one orange
- 2 2 2 Tbsp mini chocolate chips
- 2 2 2 eggs
- chopped pistachios for garnish (optional)
Preparation
Step 1
Preheat oven to 325 F. degrees.
Make a water bath by putting water in a pan that will come up the sides of the cake pan about 2 inches.
Cream together the cheeses until smooth & lump free. Add the flour, salt, cinnamon, zest & vanilla; mix to incorporate. Add one egg at a time, mixing well after each. Stir in the chocolate chips. Divide the batter into the rings or pour it into a spring form pan. Place into the water bath & bake.
Bake for 22-25 minutes for individual or one cake about 1 hour, or until the edges start getting round & there is a “slight” giggle in the center. Cooking time will vary according to your oven.
Cool the cheesecake completely!!!! Once it’s cooled, refrigerate overnight. When ready to serve, sprinkle the top with the chopped pistachios.
“DIVA NOTE” A trick I use to prevent a crack on top of the cake is, when the cake is, remove it from the water bath, take off the foil, turn off the oven & place the cake back in the oven with the door slightly open. This method works for me.
“ANOTHER DIVA NOTE” Some ricotta cheese can be wetter than others, so take the cheese, put it in a piece of cheesecloth. Put it in a bowl so the cheese can extract all it’s water. This will prevent the cake from becoming to soft & loose.