Description
A luxurious cheesecake combining the creamy richness of mascarpone and ricotta with classic cannoli flavors. This decadent dessert features a graham cracker crust filled with a smooth cheese mixture infused with lemon zest, cinnamon, and mini chocolate chips.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups ricotta cheese
- 1 cup mascarpone cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press firmly into pan bottom.
- Beat ricotta, mascarpone, and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon zest, and cinnamon.
- Gently fold in mini chocolate chips.
- Pour filling over crust and smooth the top.
- Bake for 50-60 minutes until center is set but slightly jiggly.
- Turn off oven, crack door, and let cheesecake sit for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Dust with powdered sugar before serving if desired.
Notes
- Use room temperature ingredients for smoother batter.
- Do not overmix after adding chocolate chips.
- Let cheesecake cool gradually to prevent cracking.
- Store covered in refrigerator for up to 5 days.
- For gluten-free version, use gluten-free graham crackers.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg