Ingredients :

• Philadelphia-style cream cheese — Use full-fat Philadelphia, not light. The texture of the cheesecake relies entirely on this — low-fat cheese gives a grainy result. Take it out of the fridge 1h before starting, otherwise it won’t mix and you’ll end up with lumps that are impossible to smooth out.
• Ricotta — It plays a specific role: filling the crepes with something lighter than the cheesecake batter. Supermarket ricotta is perfectly fine. If you find artisanal ricotta, it will be a bit drier and more flavorful — which doesn’t hurt at all.
• Chocolate chips — Use dark or semi-sweet baking chips according to your taste. They hold up better during baking than hand-chopped chocolate. During the hour in the oven, they partially melt into the ricotta, creating chocolate pockets in every bite.
• Sour cream — Easy to find in the dairy section. It’s the ingredient that changes everything in a New York cheesecake: a slight acidity and a creaminess you can’t get with regular heavy cream. Alternatively, mix thick crème fraîche with a splash of lemon juice — it’s not identical, but close.