Cannoli Cheesecake

Makes One 9” Cake

For the Crust

1½      Cups Cannoli Shell Crumbs

1/3      Cup Granulated Sugar

¼         Cup Unsalted Butter, Melted

For the Filling

16       Ounces Whole Milk Ricotta Cheese, Drained and Room Temperature

16       Ounces Cream Cheese, Room Temperature

1¼      Cups Granulated Sugar

3          Tablespoons All Purpose Flour

2          Teaspoons Pure Vanilla Extract

2          Large Eggs, Room Temperature

2          Large Egg Yolks, Room Temperature

1          Cup Dark Chocolate Chips, Chopped

Zest From 1 Large Orange

Cannoli Cream and Fresh Berries

Preheat oven to 375°.  Place the rack in the center of the oven.

For the Crust

To make the cannoli shell crumbs, use two packages of mini cannoli shells with 12 small shells in each pack. Place the shells into a food processor and pulsed to make fine crumbs.  The result is a delicious crust with, as one friend stated, a donut like flavor.

In a medium bowl combine the cannoli crumbs, sugar and butter.  Spray a 9” springform pan with non-stick baking spray such as Pam and press the crumb mixture into the bottom and half way up the sides of the pan.  Set aside.

For the Cheesecake

In the bowl of a standing mixer fitted with the paddle attachment, combine the ricotta and cream cheese with the sugar and blend together on medium speed.  Add the flour and vanilla extract and mix well.

With the mixer on low, add the whole eggs and the egg yolks one at a time to the cream cheese mixture, being sure each egg is well incorporated before adding the next.  Beat until combined.  Fold in the chocolate chips and orange zest.

Pour the mixture into the prepared springform pan.  Place on a sheet pan and bake the cheesecake for 50 – 60 minutes, until the cheesecake tests done by inserting a thin bladed knife into the center and the blade comes out clean.  Do no over bake.

Remove the pan from the oven and let cool on a wire cooling rack for 30 minutes.  After 30 minutes, using a small metal spatula loosen the crusts from the side of the pan.  Cool 30 minutes longer and remove the springform pan.  Cool completely before refrigerating.  Cool in refrigerator for at least 4 hours before serving.

To serve, cut into wedges and serve with Cannoli Cream.  Garnish with fresh berries.

Cannoli Cheesecake

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