Creamy ricotta, orange zest, and chocolate chips, a tasty winning combo in this easy to make cheesecake. It bakes in a cake pan in the oven, no bain-marie needed!
Crust:
- 2 1/2 cups flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup cold butter, grated
- 1 large egg
Filling:
- 1 1/2 cups + 2 tablespoons ricotta cheese – drain for 15 minutes if excessively moist
- 1/2 cup granulated sugar
- zest of 1 orange
- 1 large egg
- 1/2 cup mini chocolate chips
Topping:
- 1/3 cup mini chocolate chips
- Preheat oven to 350º. Crumble a sheet of parchment paper, and wet it, shaking out the water. Line an 8″ cake pan with parchment, set aside.
- Put flour, sugar, baking powder, and grated butter in a medium bowl. Use a fork to mash together until you get a crumbly texture. Add the egg and combine.
- Take 2/3 of the mixture and press into the bottom of the pan, and halfway up the sides. Place in the refrigerator while making the ricotta filling.
- In a large bowl, whisk the ricotta, sugar, orange zest and egg until smooth. Stir in the chocolate chips.
- Pour into prepared pan, sprinkling some of the crumb mixture, and then the chocolate chips.
- Bake for 30 to 40 minutes until golden on top. Let cool completely before serving, store in the refrigerator.
