Description
This Cannoli Cheesecake combines the creamy texture of classic cheesecake with the rich, sweet flavors of an Italian cannoli. With a crisp graham cracker crust and a filling made with ricotta, mascarpone, and a hint of citrus, this dessert is a perfect treat for any occasion. Topped with mini chocolate chips and powdered sugar, it’s as beautiful as it is delicious!
Ingredients
Units
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 2 cups ricotta cheese, drained
- 1 cup mascarpone cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- Zest of 1 orange
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
For the topping:
- 1/4 cup mini chocolate chips
- Powdered sugar, for dusting
Instructions
- Prepare the crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes. Let cool completely. - Make the filling:
In a large bowl, beat the ricotta, mascarpone, and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, almond extract (if using), orange zest, and salt. Fold in the mini chocolate chips. - Bake the cheesecake:
Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. - Cool completely:
Remove the cheesecake from the oven and water bath. Run a knife around the edge of the pan to loosen the cheesecake and prevent cracking. Refrigerate for at least 4 hours or overnight. - Decorate and serve:
Just before serving, sprinkle the top with mini chocolate chips and dust with powdered sugar. Slice and enjoy!
Notes
- Ensure the ricotta cheese is well-drained to avoid a watery filling.
- For extra flavor, add a tablespoon of orange liqueur to the filling.
- This cheesecake freezes well. Wrap tightly and store for up to 3 months.