Description
Creamy Italian classic Cannoli Cheesecake brings Sicily’s sweet magic to your dessert table. Rich ricotta filling nestled in crisp graham cracker crust promises delightful indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) ricotta cheese, drained if watery
- 8 ounces (226 grams) mascarpone cheese, softened
- 3 large eggs
- 1 ½ cups (195 grams) graham cracker crumbs (or crushed cannoli shells)
- ½ cup (85 grams) mini chocolate chips
Sweeteners and Flavorings:
- 1 ¼ cups (250 grams) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 tablespoon orange zest
- Powdered sugar, for dusting
Supporting Ingredients:
- ¼ cup (57 grams) unsalted butter, melted
- 2 tablespoons (16 grams) all-purpose flour
- Crushed pistachios (optional)
- Additional mini chocolate chips
Instructions
- Craft the foundation by blending graham cracker crumbs with sugar and melted butter into a cohesive mixture. Press the crumbly base firmly into a greased springform pan, creating an even layer that will support the creamy filling.
- Transform ricotta and mascarpone cheeses into a silky smooth mixture by whisking vigorously. Gradually incorporate sugar, ensuring a uniform consistency that will provide a luxurious texture.
- Introduce eggs one at a time, gently folding them into the cheese mixture. Infuse flavor with vanilla, almond extract, and vibrant orange zest, creating a complex aromatic profile.
- Sprinkle flour into the mixture, stirring minimally to maintain the delicate structure. Delicately fold mini chocolate chips throughout the batter, distributing them evenly for unexpected bursts of sweetness.
- Transfer the velvety filling onto the prepared crust, using a spatula to create a perfectly level surface that promises an elegant presentation.
- Slide the assembled cheesecake into a preheated oven, allowing it to bake until the edges set and the center retains a subtle wobble. This gentle cooking method ensures a creamy, uncompromised texture.
- After baking, allow the cheesecake to rest inside the oven with the door slightly ajar, facilitating a gradual cooling process that prevents unsightly cracks.
- Refrigerate the cooled cheesecake for a minimum of four hours, permitting the flavors to meld and the texture to firm into a decadent dessert.
- Before serving, enhance the cheesecake’s visual appeal by dusting powdered sugar across the surface. Sprinkle additional mini chocolate chips and crushed pistachios for a final touch of elegance and crunch.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or ground gluten-free cookies for celiac-friendly options.
- Use low-fat ricotta and mascarpone to reduce overall calorie content without compromising creamy texture.
- Control chocolate chip distribution by coating them lightly in flour to prevent sinking during baking, ensuring even chocolate throughout the cheesecake.
- Prevent surface cracking by using a water bath method, wrapping the springform pan in aluminum foil to create a moisture-rich baking environment.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 32 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg