Ultimate Cannoli Cheesecake Recipes
Ultimate Cannoli Cheesecake Recipes
Ingredients
For the Crust
- 1 Cup Graham Cracker Crumbs
- 1 Cup Cannoli Shells Crushed
- 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, crushed cannoli shells, 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.
source: https://www.bakingbeauty.net/cannoli-cheesecake