Description
Creamy Cannoli Cheesecake blends Sicilian dessert magic with classic cheesecake perfection, creating a luxurious fusion of ricotta, chocolate, and sweet cinnamon. Sweet-toothed guests will savor each delightful slice of this irresistible Italian-inspired treat.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups (354 ml) graham cracker crumbs
- 2 tablespoons (30 ml) sugar
- 0.5 cup (118 ml) unsalted butter, melted
Filling Ingredients:
- 16 ounces (454 g) cream cheese, softened
- 15 ounces (425 g) ricotta cheese, drained
- 0.5 cup (100 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 3 large eggs
- 1 cup (237 ml) heavy cream
- 0.25 cup (43 g) mini chocolate chips
- 0.25 cup (30 g) chopped pistachios (optional)
Topping Ingredients:
- Mini chocolate chips (optional)
- Powdered sugar (optional)
Instructions
- Craft a buttery foundation by blending graham cracker crumbs with sugar and melted butter, pressing firmly into a springform pan. Bake at 325F for 10 minutes until golden, then allow to cool completely.
- In a spacious mixing bowl, whip cream cheese and ricotta until velvety smooth, eliminating any lumpy texture. Incorporate sugar and vanilla, stirring until harmoniously combined.
- Introduce eggs individually into the cheese mixture, ensuring thorough integration after each addition. Gently fold in heavy cream, maintaining a silky consistency.
- Carefully transfer the luxurious batter onto the prepared crust, spreading evenly to create a uniform surface. Position in the preheated 325F oven for 55-60 minutes, watching for a subtle jiggle in the center.
- After baking, switch off the oven, leaving the door slightly ajar. Allow the cheesecake to gradually cool for one hour, preventing potential cracking.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to achieve optimal setting and flavor development.
- Prior to serving, enhance the dessert with a delicate sprinkle of mini chocolate chips, crushed pistachios, and a light dusting of powdered sugar for a decorative and textural finish.
Notes
- Avoid overbeating the cream cheese mixture to prevent a dense, tough cheesecake texture that can crack during baking.
- Use room temperature ingredients to ensure smooth blending and a creamy, lump-free filling that incorporates evenly.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during the water bath baking method, which helps create a silky, even bake.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the same delicious crust texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 460
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 135 mg