Cannoli Cheesecake
Rich and creamy Italian cheesecake topped with plenty of chocolate chips. Your favorite Italian dessert in cheesecake
Servings 10 Slices
Calories 614kcal
Ingredients
For the Crust
- 2 ¼ Cups About 16 Graham Crackers
- ½ Cup Butter Melted
- 3 Tablespoons White Sugar
For the Filling
- 20 Ounces Ricotta Cheese
- 12 Ounces Mascarpone Cheese
- 1 Cup White Sugar
- 3 Tablespoons All Purpose Flour
- 1 Teaspoon Cinnamon Ground
- 1 Tablespoon Vanilla Extract
- 4 Eggs
For The Whipped Cream
- ½ Cup Heavy Cream
- 5 Tablespoons Powdered Sugar
- 3 Tablespoons Ricotta Cheese
- 1 Teaspoon Vanilla Extract
- Mini Chocolate Chips/Powdered Sugar for Garnish If Desired
Instructions
For the Crust
- Preheat oven to 325 degrees F. Line a 9 inch spring form pan with parchment paper. Spray sides with non stick cooking spray.
- In a medium bowl, mix graham crumbs, melted butter, and sugar until well combined. Press into the bottom of prepared pan.
- Bake for 10 minutes. Wrap pan in aluminum foil (we used a double layer).
For the Filling
- Reduce oven temperature to 300 degrees F.
- In a large bowl, combine ricotta cheese, mascarpone cheese, sugar, and flour until smooth and creamy. Stir in cinnamon, and vanilla extract.
- Add in eggs one at a time, until just combined. Do not over mix.
- Evenly spread batter into crust.
- Place spring form pan inside a large roaster filled with warm water. Water should only go about halfway up the pan.
- Bake for 105-115 minutes or until the edges are set. Turn off the oven, and leave cheesecake sit in oven for 30 minutes.
- Crack open over door, and leave cheesecake sit for another 30 minutes.
- Cool completely.
For the Whipped Cream
- In a large chilled bowl, use a chilled whisk to whip heavy cream, powdered sugar, ricotta cheese, and vanilla until stiff peaks form.
- Evenly spread whipped cream over cheesecake. Top with mini chocolate chips and powdered sugar if desired.
- Store in the refrigerator.
Notes
Ingredient Notes and Shopping Tips
- Graham Crackers: I crushed mine in a plastic baggie with a rolling pin. Avoid premade crusts. All of our filling will not fit inside one.
- Ricotta: Ricotta means re-cooked in Italian. It is typically made by heating whey with an acid like lemon juice and then straining the curds. For this recipe, I suggest using Whole Milk Ricotta. Look for it in the dairy section near the sour cream. If it seems particularly watery you can drain it before adding it to the recipe.
- Mascarpone: Mascarpone is an Italian cream cheese. It is made from cow's milk, heavy cream, and gelatin. It contains more fat than typical American cream cheese. If you can't find it you can use cream cheese but the flavor and texture will not be the same.
- Chocolate Chips: You could also use other garnished like crushed pistachios, crushed waffle cones, or even crushed cannoli shells.
Leftovers
- Storage: Store leftovers in the fridge for up to 4 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before enjoying.
Tips
- Do not overbake: Cheesecake is done when the edges are set, but the center is still a little jiggly. It will continue to firm up as it cools.
- Don't skip the water bath: It will create steam to help your cheesecake cook evenly and stay moist. It also prevents cracks. Always use hot not cold water to avoid accidentally lowering your oven temperature.
- Avoid sudden temperature changes: Leave cheesecake in the oven for 30 minutes with the door closed, and then 30 more minutes with the door open. Gradually cooling helps prevent cracks. Cool completely before refrigerating. Keeping it away from drafts is also always a good idea.
- No peeking: Avoid opening the oven door while baking for the same reasons mentioned above.
Nutrition
Calories: 614kcal | Carbohydrates: 48g | Protein: 13g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 171mg | Sodium: 315mg | Potassium: 133mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1302IU | Calcium: 213mg | Iron: 1mg