Cannoli Cheesecake

Forget the traditional cheesecake – this Cannoli Cheesecake is a game-changer! Inspired by the classic Italian dessert, it features a creamy blend of ricotta and mascarpone cheese, a hint of cinnamon, and bursts of mini chocolate chips. It’s a symphony of flavors and textures that will transport your taste buds straight to Italy.

Crafting the Crust: A Foundation of Flavor

We begin with a classic graham cracker crust, enhanced with a touch of sugar for a subtle sweetness. This simple yet crucial step sets the stage for the decadent filling to come. After mixing the ingredients, the crust is pre-baked for about ten minutes, filling your kitchen with a warm, inviting aroma.

The Heart of the Matter: A Ricotta and Mascarpone Embrace

While the crust cools, we turn our attention to the star of the show: the filling. Galbani Ricotta Cheese and mascarpone cheese, both known for their soft and creamy textures, form the base of this luscious creation. These cheeses blend effortlessly, creating a smooth and velvety consistency. It’s important not to overmix, especially the mascarpone, which can become thin if handled excessively. The quality of the Galbani Ricotta shines through, offering a rich and creamy texture that often eliminates the need for draining.

Enhancing the Flavor: A Touch of Spice and Sweetness

A splash of vanilla extract and a sprinkle of ground cinnamon add depth and warmth to the cheese mixture. These subtle additions perfectly complement the richness of the ricotta and mascarpone. Next, eggs are incorporated one at a time at low speed, a crucial step to prevent introducing too much air into the batter. Excess air can lead to bubbles and cracks during baking, compromising the cheesecake’s smooth surface.

Patience is Key: Baking and Chilling to Perfection

The cheesecake is then baked to golden perfection, followed by a slow cooling process and a period of refrigeration until it reaches the ideal firmness. Preparing the cheesecake a day in advance allows ample time for it to set completely, ensuring a perfect texture and flavor.

The Grand Finale: A Ricotta Whipped Cream Crown

The final touch is a light and airy ricotta whipped cream, easily made by whipping all the ingredients together until stiff peaks form. This creamy topping is spread generously over the chilled cheesecake, creating a beautiful contrast against the golden base. A scattering of mini chocolate chips adds a delightful burst of sweetness and visual appeal. A dusting of powdered sugar, though optional, provides an elegant finishing touch.

A Cannoli Cheesecake to Remember

This Cannoli Cheesecake is a truly exceptional dessert. Its texture, slightly softer than a traditional cream cheese cheesecake due to the unique properties of ricotta and mascarpone, is perfectly suited to the cannoli inspiration. It’s a delightful twist on a classic Italian treat, and a worthy addition to any dessert lover’s repertoire.

Prep Time: 20 minutes
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 15 minutes
Yield: 12-14 slices
Category: Dessert
Method: Oven
Cuisine: American

Description
This Cannoli Cheesecake combines ricotta and mascarpone cheese for a creamy, rich dessert inspired by the classic Italian treat. A touch of cinnamon and mini chocolate chips make it irresistible.

Ingredients

Crust:

2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) salted butter, melted
3 tbsp (39g) sugar

Filling:

20 oz (566g) ricotta cheese
12 oz (339g) mascarpone cheese
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1 tsp ground cinnamon
1 tbsp vanilla extract
4 large eggs, room temperature

Whipped Cream:

½ cup (120ml) heavy whipping cream, cold
5 tbsp (36g) powdered sugar
3 tbsp (50g) ricotta cheese
½ tsp vanilla extract
Mini chocolate chips for garnish

Instructions

Preheat the oven to 325°F (163°C), line a 9-inch springform pan with parchment paper, and grease the sides. Mix the crust ingredients until combined, then press into the pan. Bake for 10 minutes and let cool. Wrap the outside of the pan with aluminum foil to prepare for a water bath.
Lower the oven temperature to 300°F (148°C). In a large bowl, mix the ricotta, mascarpone, sugar, and flour on low speed until smooth. Add cinnamon and vanilla, mixing until combined. Beat in the eggs one at a time, scraping the bowl as needed. Pour the batter into the cooled crust.
Place the springform pan inside a larger pan and fill the outer pan with warm water until it reaches halfway up the sides. Bake for 1 hour and 45 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes, then crack the door and leave it for another 30 minutes.
Remove the cheesecake from the oven, discard the aluminum foil, and let it chill in the refrigerator for at least 6 hours or overnight until fully set. Once firm, remove from the springform pan.
To make the whipped cream, beat the heavy cream, powdered sugar, ricotta, and vanilla on high speed until stiff peaks form. Spread over the cheesecake and sprinkle with mini chocolate chips. Refrigerate until serving. Best enjoyed within 3-4 days.