Description
Cannoli are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta–a staple of Sicilian cuisine. This is a cheesecake inspired by the flavors of a traditional cannoli. Serve with a big glass of cold milk! This would last several days, covered, in the refrigerator.
Ingredients
- cooking spray
- 2 ¼ cups graham cracker crumbs
- ½ cup salted butter, melted
- 3 tablespoons white sugar
- 1 ¼ teaspoons ground cinnamon, divided
- 2 cups whole-milk ricotta cheese
- 1 ½ cups mascarpone cheese
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- ½ teaspoon lemon zest
- 4 large eggs, at room temperature
- ½ cup cold heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup miniature chocolate chips
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly grease paper and sides of the pan with cooking spray.
- Stir graham cracker crumbs
- melted butter
- 3 tablespoons sugar
- and 1/4 teaspoon cinnamon together in a medium bowl until well combined. Pour graham cracker crumb mixture into the prepared pan and press firmly into the bottom and sides to create a crust.
- Bake in the preheated oven until lightly toasted and firm
- about 10 minutes. Remove pan from the oven and set aside to cool completely at room temperature
- about 30 minutes. Wrap the outsides of the pan tightly with aluminum foil; set aside.
- Reduce oven temperature to 300 degrees F (150 degrees C).
- Beat ricotta
- mascarpone
- 1 cup sugar
- and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth
- scraping down the sides with a spatula as needed. Add 1 tablespoon vanilla extract
- lemon zest
- and remaining 1 teaspoon cinnamon and continue beating on low speed until combined
- about 30 seconds. Add eggs
- one at a time
- beating on low speed until well combined.
- Pour batter into the prepared crust. Place the springform pan in a large baking dish and carefully fill baking dish halfway with water.
- Bake in the preheated oven until edges are set and center jiggles slightly
- 1 hour 45 minutes to 2 hours. Turn the oven off and crack the oven door open slightly to allow cheesecake to cool slowly
- about 1 hour. Remove the baking pan from the oven and remove the springform pan from the baking pan; remove aluminum foil.
- Transfer cheesecake to a refrigerator and chill
- uncovered
- until completely firm
- at least 4 hours
- or up to 8 hours. When cheesecake is completely chilled
- remove from the refrigerator and carefully remove springform pan.
- Beat cream
- powdered sugar
- and 1/2 teaspoon vanilla extract together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined
- about 1 minute. Increase speed to high and continue beating until stiff peaks develop
- about 1 minute.
- Spread whipped cream mixture on top of cheesecake using a spatula; sprinkle chocolate chips evenly on top of whipped cream. Slice cheesecake into 12 slices; serve immediately.
Prep Time: 30 mins
Cook Time: 1 hr 55 mins
Total Time: 7 hrs 55 mins
Servings: 10