Description
Delightful cannoli cheesecake brings Sicily’s sweet magic to your dessert table, blending creamy ricotta with crisp pastry shells. Cannoli lovers will savor each rich, indulgent slice that celebrates classic Italian flavors in a modern, irresistible treat.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 1 teaspoon ground cinnamon (optional)
Filling Ingredients:
- 24 ounces (680 grams) ricotta cheese, drained
- 8 ounces (227 grams) cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 large eggs
- 0.5 cup mini chocolate chips
Topping Ingredients:
- 1 cup whipped cream
- 0.25 cup mini chocolate chips
- Chopped pistachios (optional)
- Powdered sugar for dusting (optional)
Instructions
- Prepare a 9-inch springform pan by greasing and preheat the oven to 325F (163C).
- Combine graham cracker crumbs, sugar, melted butter, and optional cinnamon in a mixing bowl.
- Press the crumb mixture compactly into the pan’s bottom, creating a uniform base. Bake for 8-10 minutes, then allow to cool completely.
- In a large mixing bowl, thoroughly blend ricotta and cream cheese until achieving a silky smooth consistency.
- Gradually incorporate powdered sugar, mixing until fully integrated and creating a uniform texture.
- Introduce vanilla and almond extracts, then add eggs individually, blending on low speed to maintain a consistent mixture.
- Delicately fold mini chocolate chips into the cheesecake batter, distributing evenly without deflating the mixture.
- Transfer the prepared filling into the cooled crust, using a spatula to smooth the surface and eliminate air pockets.
- Bake for 50-60 minutes, monitoring until the center sets but retains a slight wobble when gently shaken.
- After baking, turn off the oven, slightly open the door, and allow the cheesecake to gradually cool for one hour, preventing sudden temperature changes.
- Refrigerate the cheesecake for a minimum of 4 hours or ideally overnight to achieve optimal texture and flavor melding.
- Prior to serving, garnish with whipped cream, sprinkle additional mini chocolate chips, and scatter chopped pistachios. Finish by dusting with a light layer of powdered sugar for an elegant presentation.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.
- Add extra moisture by draining ricotta cheese through cheesecloth to prevent watery texture and ensure a creamy, dense filling.
- Control cracking by avoiding overmixing eggs and baking in a water bath for more even, gentle heat distribution.
- Enhance flavor complexity by toasting pistachios before chopping and sprinkling on top for deeper, nuttier undertones.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 360 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 100 mg