Ingredients
Equipment
Method
For the crust
- In a bowl, combine the crushed vanilla wafers, melted butter, and optional granulated sugar. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake the crust at 350°F (175°C) for 8–10 minutes, or chill it for 20–30 minutes until set.
For the filling
- Pour the heavy cream into a large mixing bowl and whip until medium peaks form. Transfer to the refrigerator while you prepare the rest of the filling.
- In another large bowl, use an electric mixer on medium speed to beat together the well-drained ricotta, softened cream cheese, and mascarpone until smooth and creamy with no lumps.
- Add the confectioners’ sugar, orange zest, vanilla extract, and optional almond extract. Mix until everything is fully combined.
- Gently fold about a quarter of the whipped cream into the cheese mixture to lighten it. Carefully fold in the remaining whipped cream until the filling is airy and smooth.
- Fold in the mini chocolate chips until just incorporated.
- Spread the filling evenly over the prepared crust and smooth the top.
- Refrigerate the cheesecake for at least 6 hours, or overnight, to allow it to set completely for clean slicing.
- Just before serving, garnish with sweetened whipped cream, chopped pistachios, and extra mini chocolate chips as desired.
Nutrition
Notes
For best results, ensure your ricotta is thoroughly drained; excess liquid can make the filling too loose and prevent it from setting up properly. The crust can be baked for a crisper texture or simply chilled if you'd rather not use the oven—either method works well. You can substitute crushed shortbread cookies or cannoli shells for the vanilla wafers for a flavor twist. The cheesecake slices best after chilling overnight, and leftovers keep well covered in the refrigerator for up to three days, or can be frozen tightly wrapped for up to a month. Hold off on garnishing until serving to keep toppings fresh and crisp.