Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cannoli Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 132 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 55 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12–14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Description

This Cannoli Cheesecake recipe combines the creamy richness of ricotta and mascarpone cheeses with the classic crunch of a graham cracker crust, topped with a luscious whipped cream and mini chocolate chips. Baked in a water bath to ensure a smooth, crack-free finish, this dessert perfectly captures the flavors of a traditional cannoli in a rich, creamy cheesecake form.

Ingredients

Scale

Crust:

  • 2 ¼ cups (302g) graham cracker crumbs
  • ½ cup (112g) salted butter, melted
  • 3 tbsp (39g) sugar

Filling:

  • 20 ounces (566g) Galbani Ricotta Cheese
  • 12 oz (339g) mascarpone cheese
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 tsp ground cinnamon
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature

Whipped Cream:

  • ½ cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 3 tbsp (50g) Galbani Ricotta Cheese
  • ½ tsp vanilla extract
  • Mini chocolate chips, for garnish

Instructions

  1. Prepare the oven and pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides thoroughly to ensure the cheesecake releases easily after baking.
  2. Make the crust: Combine the graham cracker crumbs, melted salted butter, and sugar in a bowl until the mixture is well blended. Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan to form an even crust.
  3. Bake the crust: Place the crust in the oven and bake for 10 minutes. Remove it from the oven and let it cool while you prepare the filling.
  4. Prepare for water bath: Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in during the baking process. Set aside.
  5. Lower oven temperature: Reduce the oven heat to 300°F (148°C) for baking the cheesecake filling.
  6. Mix the filling: In a large mixing bowl, combine ricotta cheese, mascarpone cheese, sugar, and flour using a mixer on low speed until smooth and homogeneous. Scrape down the sides to ensure everything is well incorporated without introducing too much air.
  7. Add flavorings: Stir in the ground cinnamon and vanilla extract on low speed until properly combined.
  8. Incorporate eggs: Add the eggs one at a time to the mixture, mixing slowly and scraping down the bowl between additions to maintain a smooth texture and avoid overmixing.
  9. Fill the crust: Pour the prepared cheesecake batter evenly over the pre-baked crust and spread gently for an even top layer.
  10. Setup water bath: Place the springform pan inside a larger baking pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, ensuring the water does not touch the top edge of the foil.
  11. Bake the cheesecake: Bake for 1 hour and 45 minutes, or until the edges are set and the center jiggles slightly but is not liquid.
  12. Cool gradually: Turn off the oven but keep the cheesecake inside with the door closed for 30 minutes. Then slightly crack the oven door and let the cheesecake cool for an additional 30 minutes inside. This slow cooling prevents cracks.
  13. Chill the cheesecake: Remove the cheesecake from the water bath and aluminum foil. Refrigerate it for at least 6-7 hours or overnight, until completely firm and chilled.
  14. Remove from pan: Carefully remove the springform pan sides before decorating.
  15. Make whipped cream topping: In a large bowl, whip together cold heavy cream, powdered sugar, ricotta cheese, and vanilla extract on high speed until stiff peaks form.
  16. Decorate the cheesecake: Spread the whipped cream evenly over the top of the chilled cheesecake. Sprinkle mini chocolate chips and additional powdered sugar if desired.
  17. Serve and store: Refrigerate the decorated cheesecake until ready to serve. Best enjoyed within 3-4 days.

Notes

  • Using a water bath helps to bake the cheesecake gently and prevents cracks on the surface.
  • Mix on low speed and avoid overmixing to keep the cheesecake texture smooth and creamy.
  • Allow the cheesecake to cool slowly to room temperature to reduce cracking.
  • The cheesecake can be made a day ahead and refrigerated overnight for optimal flavor and texture.
  • Ensure all eggs are at room temperature before incorporation to avoid curdling.
  • Use fresh ricotta and mascarpone cheeses for best texture and taste.
  • Chilling the bowl and whisk for the whipped cream can help achieve stiffer peaks more easily.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cheesecake)
  • Calories: 420 kcal
  • Sugar: 25 g
  • Sodium: 160 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 110 mg

Find it online: https://piesbypaula.com/cannoli-cheesecake-recipe/