Preheat the Oven
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Begin by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan for easy release.
Prepare the Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon if desired. Mix until well combined.
Bake the Crust
Press the crust mixture firmly into the bottom of the springform pan and bake for 8-10 minutes until golden. Allow to cool.
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Make the Filling
In a large bowl, beat together the ricotta and cream cheese until smooth. Gradually add powdered sugar, mixing until fully incorporated.
Combine and Bake
Add the vanilla and almond extract along with the eggs one at a time, mixing on low speed. Gently fold in mini chocolate chips, pour over the crust, and bake for 50-60 minutes.
Tips & Tricks
Use Room Temperature Ingredients
Bringing your ricotta and cream cheese to room temperature ensures a smoother filling without lumps.
Don’t Overmix
When adding the eggs, mix just until combined to keep the texture creamy and prevent overbeating.
Cool Slowly
Letting the cheesecake cool gradually in the oven helps prevent cracks on the surface, keeping it beautiful.
Chill Thoroughly
For the best texture and flavor, refrigerate the cheesecake for at least 4 hours or overnight before serving.
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