Italian Cannoli Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
1 cup graham cracker crumbs
02 -
1 cup crushed cannoli shells
03 -
½ cup melted butter
04 -
3 tablespoons white sugar
→ For the Filling
05 -
20 ounces ricotta cheese (whole milk recommended)
06 -
12 ounces mascarpone cheese
07 -
1 cup white sugar
08 -
3 tablespoons all-purpose flour
09 -
1 teaspoon ground cinnamon
10 -
1 tablespoon vanilla extract
11 -
4 eggs
→ For the Whipped Cream Topping
12 -
½ cup heavy cream
13 -
5 tablespoons powdered sugar
14 -
3 tablespoons ricotta cheese
15 -
1 teaspoon vanilla extract
16 -
Mini chocolate chips and powdered sugar for garnish (optional)
# Instructions:
01 -
Preheat oven to 325°F. Line a 9-inch springform pan with parchment and spray sides. Mix crust ingredients and press into pan. Bake for 10 minutes, then wrap pan in double-layer foil.
02 -
Reduce oven to 300°F. Beat ricotta, mascarpone, sugar and flour until smooth. Add cinnamon, vanilla, then eggs one at a time. Pour into crust.
03 -
Place springform pan in a roasting pan with ½-inch warm water. Bake 105-115 minutes until edges set but center jiggles slightly. Turn off oven, leave cheesecake in for 30 minutes, then crack door open for 30 more minutes.
04 -
Remove from oven and water bath. Cool at room temperature, then refrigerate.
05 -
Whip chilled cream, powdered sugar, ricotta and vanilla to stiff peaks. Spread over cooled cheesecake. Garnish with chocolate chips and powdered sugar.
06 -
Chill at least 4 hours before serving. Use a hot knife for clean slices.
# Notes:
01 -
Cannoli shell substitute: Use equal amount of crushed waffle cones or biscotti if unavailable.
02 -
For creamier texture: Drain watery ricotta in cheesecloth for 30 minutes before using.
03 -
Storage: Keep refrigerated up to 5 days. Freeze without topping for up to 1 month.