Description
Cannoli Cheesecake is a rich and creamy dessert that combines the classic flavors of cannoli with the luxurious texture of cheesecake. Featuring ricotta, mascarpone, and hints of citrus, this dessert is baked to perfection on a crunchy cookie crust and topped with chocolate chips for a decadent treat.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (or crushed cannoli shells)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz ricotta cheese, drained if watery
- 8 oz mascarpone cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tbsp orange zest
- 2 tbsp all-purpose flour
- 1/2 cup mini chocolate chips
For Topping:
- Powdered sugar, for dusting
- Additional mini chocolate chips
- Crushed pistachios (optional)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix the graham cracker crumbs (or cannoli shell crumbs), sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then let cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the ricotta cheese and mascarpone cheese together until smooth.
- Add the sugar and mix until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract, almond extract (if using), and orange zest.
- Add the flour and mix until just combined. Fold in the mini chocolate chips gently.
- Assemble and Bake:
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for 60–70 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Chill:
- Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
- Decorate and Serve:
- Dust the top of the cheesecake with powdered sugar and sprinkle with additional mini chocolate chips and crushed pistachios if desired.
- Slice and serve!
Notes
- Ensure the ricotta is well-drained to avoid a watery cheesecake. Use a cheesecloth or fine strainer if needed.
- For extra flavor, drizzle with chocolate ganache or serve with whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.