1½cupscinnamon graham crackerscrushed (about 1 1/2 packages)
½cupunsalted buttermelted
28-oz packagescream cheeseroom temperature
8ozricottaroom temperature
3largeeggsroom temperature
14ozsweetened condensed milk
¼cupsugar
3Tbsplemon juice
1Tbspvanilla extract
1cupmini chocolate chips
½cupmaraschino cherrieschopped and drained
Optional Mascarpone Mousse Topping
1tubwhipped toppingthawed, optional
1cupmascarponeroom temperature, optional
½tspalmond extractoptional
1tspvanilla extractoptional
Instructions
Place a pan with medium height walls on the lower rack of your oven. Preheat the oven to 300°F.
Using the food processor, crush the graham crackers into fine crumbs. Pour the melted butter in, and mix thoroughly.
Press the buttered crumbs firmly into the bottom and sides of a springform pan.
In a large mixing bowl, cream together the cream cheese, ricotta, and sugar. Once smooth, blend in the sweetened condensed milk. Add the eggs in one at a time. Finally, beat in the lemon juice and vanilla extract. Using a rubber spatula, stir in the mini chocolate chips and maraschino cherries.
Pour the cheesecake filling over the graham cracker crust. Wiggle the pan around, and firmly but gently tap the pan against the counter to bring air bubbles to the surface.
Place your cheesecake on the top rack of your oven, and pour 1 cup of water into the pan that you placed in the oven at the preheat stage. Promptly close your oven.
Bake the cheesecake at 300°F for 75 minutes. When the timer goes off, turn off the heat to the oven but leave the oven sealed shut for 2 hours to allow the steam to continue cooking your cake.
Chill the cake in the refrigerator for at least 2 hours.
In a medium bowl, mix together the whipped topping and mascarpone. Flavor with vanilla and/or almond extract. Spread over the top of your cheesecake. Cover the pan with foil, and place the cheesecake back in the fridge overnight.
To serve, run a paring knife under HOT water and carefully trace the knife between the crust and the springform pan. Gently unlatch the springform and remove the base from the sides. Admire your craftsmanship for a moment... then once again using a hot knife, slice the cake and serve.