Cannoli Cheesecake

• (Before starting be sure to drain the ricotta and mascarpone overnight. They should be as dry as possible. See notes at bottom.)

CRUST:

• Preheat oven to 350 degrees F. Lightly butter, or spray with nonstick cooking spray, a 9-inch round springform pan. Wrap the bottom and sides of the pan in a double layer of aluminum foil.
• In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
• Press crumb mixture into the bottom and up about 2 inches on sides of prepared springform pan. Use the back of a fork or measuring cup to firmly press the crumbs into an even layer around the pan.
• Place springform pan with crust on a large baking sheet. Bake crust at 350 degrees for about 10 minutes or until golden brown.
• Remove crust from oven and set aside to cool leaving aluminum foil around pan. Reduce oven temperature to 325 degrees F.

CHEESECAKE FILLING:

• In a large mixing bowl, beat together the drained mascarpone cheese and ricotta cheese, with an electric mixer on medium speed, until well combined and smooth. Add sugar, flour, vanilla, orange zest, cinnamon, and salt and beat until well combined. Beat in eggs one at a time. Scrape down sides of bowl as necessary.
• Pour about half of batter over crust in springform pan. Spread batter to form even layer, then sprinkle about half of mini chocolate chips on top of cheesecake batter. Repeat with rest of cheesecake filling then remaining mini chocolate chips.
• Place cheesecake in a large deep roasting pan and set in the middle of your preheated oven. Slowly pour boiling water into roasting pan until water is about halfway up the sides of the springform pan.
• Bake cheesecake at 325 degrees for about 70-85 minutes or until light golden brown around edges. Careful to not overbake. The cheesecake should still be a bit soft and jiggly in the middle at this point. Turn off oven, crack oven door slightly (can place a wooden spoon in door to crack if needed), and let cheesecake cool in oven in waterbath for one hour.
• Carefully remove roasting pan and cheesecake from oven. Carefully lift springform pan out of waterbath and remove aluminum foil. Place springform pan on cooling rack and let cheesecake come to room temperature, about 30 minutes. Once at room temperature cover top of springform pan with plastic wrap and refrigerate for at least 4 hours or overnight would be better.
• Carefully remove sides of springform pan. Cut cheesecake into slices and garnish with whipped cream, mini chocolate chips, chopped nuts, and/or maraschino cherries as desired. Store cheesecake in refrigerator.