Ingredients:

  • 1.5 cups Graham cracker crumbs (180g)
  • 0.25 cup unsweetened cocoa powder (30g)
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted (85g)
  • 0.875 cup granulated sugar, divided (175g)
  • 15 oz whole milk ricotta cheese, strained (425g)
  • 8 oz mascarpone cheese, room temperature (226g)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 tsp orange zest, finely grated
  • 0.25 tsp salt
  • 0.5 cup mini semi-sweet chocolate chips (90g)
  • 1 tbsp powdered sugar for dusting

Instructions:

  1. Preheat your oven to 325°F (165°C) and line a 9x9-inch baking pan with parchment paper. Ensure you leave an overhang on two sides to act as a sling for easy removal later.
  2. In a medium bowl, whisk together the graham cracker crumbs, cocoa powder, cinnamon, and 2 tablespoons of the granulated sugar. Pour in the 6 tablespoons of melted butter and stir until the texture resembles wet sand.
  3. Transfer the crumb mixture to the pan and press it firmly into an even layer using the bottom of a flat measuring cup. Bake for 8 to 10 minutes until the crust is set and fragrant. Let it cool completely on a wire rack.
  4. In a large bowl, use an electric mixer on medium speed to beat the 8 oz of mascarpone and the remaining 3/4 cup of sugar until the mixture is smooth and creamy.
  5. Add the 15 oz of strained ricotta cheese. Mix on medium low speed until just combined. Note: Over mixing at this stage can introduce too much air, leading to surface bubbles.
  6. Add the 2 eggs one at a time, beating briefly after each. Then stir in the 1 tsp vanilla, 0.5 tsp orange zest, and 0.25 tsp salt.
  7. Use a rubber spatula to gently fold in 1/4 cup (half) of the mini chocolate chips by hand. This keeps them from sinking to the bottom.
  8. Pour the filling over the cooled crust and use a spatula to smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips evenly across the surface.
  9. Bake for 30 to 35 minutes until the edges are slightly puffed and set but the center has a slight jiggle. It should look like a set custard, not a liquid.
  10. Remove from the oven and let cool to room temperature on a wire rack. Refrigerate for at least 4 hours (overnight is best) until completely firm and chilled through.