Cannoli Cheesecake Recipe
User Reviews
4.2
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Prep Time
20 mins
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Total Time
1 hr 45 mins
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Servings
10 servings
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Calories
534 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Cannoli Cheesecake Recipe
Description
This cheesecake starts by crushing cooked cannoli shells mixed with melted butter and sugar to form a fragrant, crunchy crust. After pre-baking the crust, a filling of ricotta cheese beaten with sugar, flour, heavy cream, vanilla extract, and orange zest is prepared. Eggs are incorporated gently to avoid cracking during baking. Mini chocolate chips add texture and sweetness to the filling.
The cheesecake is baked in a water bath at 350°F for over an hour to achieve a creamy, smooth interior with a stable structure. The crust provides a familiar cannoli crunch under the soft, rich filling. Almond slices add an optional nutty accent. This dessert brings together the flavors of classic cannoli pastry in a sliceable cheesecake form.
It can be chilled and served as a special occasion dessert or whenever a blend of ricotta and cannoli flavors is desired.
Ingredients
- 6 large cannoli shells cooked
- 3 tbsp butter melted
- 2 tbsp white sugar
- 4 cups ricotta cheese whole milk or, if possible, sheeps milk
- 1½ cups white sugar
- ¼ cup all-purpose flour
- ½ cup heavy cream
- 1 tbsp vanilla extract
- 1 tsp orange zest freshly grated
- 5 egg room temperature
- ½ cup mini chocolate chips
- ¼ cup almonds chopped, sliced
Instructions
- Heat your oven to 350 degrees F and prepare a nine-inch springform, cheesecake pan with a piece of parchment in the bottom.
- Place the cannoli shells in a food processor and pulse until they are a fine powder. Add the melted butter and 2 Tbsp white sugar to the food processor and pulse again until a medium crumble starts to form.
- Pour the crumble into the prepared pan and press down on the crust to pack it into the pan.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
- In a large bowl, beat the ricotta together with the 1 ½ cups white sugar and the all-purpose flour.
- Add in the heavy cream, vanilla and orange zest and mix well.
- Add the eggs to the mix, incorporating them one at a time and mixing briefly after each addition so as not to whip them too much (this can cause the cheesecake to crack).
- Pour the filling over the pre-baked crust and then bake in the oven in a water bath for one hour and 15 minutes.
- Remove from the oven and cool in the refrigerator for at least 4 hours to set the cake.
- Before serving, top with the mini chocolate chips and almonds. Remove from the pan, slice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 159mg | 53% |
| Sodium | 155mg | 6% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 245mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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