Cannoli Cheesecake Chocolate Bars (Print Version)
# Ingredients:
→ Crust
01 -
70 g melted unsalted butter
02 -
180 g crushed waffle cones (about 10-12) or any graham cracker bits
→ Filling
03 -
130 g mini chocolate chips
04 -
0.25 teaspoon ground cinnamon
05 -
0.5 teaspoon fresh orange zest
06 -
1 teaspoon vanilla extract
07 -
2 large eggs
08 -
100 g white sugar
09 -
225 g mascarpone cheese, full-fat, let it sit out to soften and drain off extra liquid if there’s any
10 -
225 g ricotta cheese, full-fat, also room temp and drain extra moisture if it’s runny
→ Finishing
11 -
A dusting of powdered sugar is optional if you want a little extra touch
# Instructions:
01 -
Slice up into 8 pieces or however big you like. If you want, you can shake on some powdered sugar. Either chill the bars in the fridge or toss them in the freezer to store.
02 -
Once it’s out of the oven, let everything cool down to room temp first. Then put the pan in the fridge for 4 to 6 hours, or just leave it overnight so the bars get firm. Need picture-perfect cuts? Stick ‘em in the freezer for a quick chill before cutting.
03 -
Pop in your preheated oven for 30-45 minutes. Bars should look a little golden on the sides and barely jiggle in the middle. Bake times can be different depending on oven style or thickness of your pan, so keep an eye out.
04 -
Dump the cheesy mix over your crust and smooth it out. Next, scatter the chocolate chips on top so you get chocolate in every bite.
05 -
Grab a big bowl and use your electric mixer at medium speed to blend the ricotta, mascarpone, and sugar till it’s super creamy. Crack in one egg, blend, then add the next egg and mix again. Now mix in the vanilla, orange zest, and cinnamon so everything’s combined nicely.
06 -
Blend waffle cone crumbs with butter in a bowl until everything is coated. Pour into your lined pan and push down to press it into a firm, flat base layer.
07 -
Heat the oven up to 175°C. Put parchment inside your 23x23 cm square pan along the bottom and two sides so you can lift your bars out easy later.
# Notes:
01 -
To get the creamiest bars, use full-fat cheese for both types. If your ricotta is watery, let it drain in the fridge overnight.
02 -
You can swap in sugar or graham cracker crumbs instead of waffle cones for your base. Pick your favorite.
03 -
Bake time depends a lot on pan depth and how thick you make your bars, so keep checking for doneness the way you prefer.