Ingredients
For the crust
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup granulated sugar
– 1 teaspoon vanilla extract
For the cheesecake filling
– 16 oz ricotta cheese
– 8 oz cream cheese, softened
– ¾ cup powdered sugar
– 1 teaspoon vanilla extract
– 1 teaspoon lemon zest
– ½ cup mini chocolate chips
– ¼ cup chopped pistachios (optional)
For the topping
– 1 cup whipped cream
– Chocolate chips and pistachios for garnish
Instructions
1. Preheat the oven to 325°F (160°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until evenly combined. Press the mixture firmly into the prepared baking pan to form an even crust.
3. In a large mixing bowl, beat together the ricotta cheese, cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy. Gently fold in the mini chocolate chips and chopped pistachios, if using.
4. Spread the cheesecake filling evenly over the crust. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool to room temperature.
5. Refrigerate for at least 4 hours or overnight to set.
6. Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars and top each with a dollop of whipped cream. Garnish with chocolate chips and pistachios as desired.
Enjoy!
