Cannoli Cheesecake is an imaginative fusion that combines the creamy richness of cheesecake with the iconic flavors of a classic Italian cannoli. This dessert features a crispy, cannoli shell-inspired crust filled with a smooth, sweet ricotta and cream cheese blend, punctuated by the delightful crunch of mini chocolate chips. A touch of orange zest and a sprinkle of powdered sugar on top bring a light, citrusy brightness that enhances the deep, creamy flavors. Perfect for any special occasion, this cheesecake is a showstopper that bridges the best of Italian and American desserts, making it a favorite among those who appreciate a sophisticated twist on traditional sweets.
Ingredients:
- For the crust:
- 2 cups crushed cannoli shells or graham crackers
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 15 ounces ricotta cheese, strained
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup mini chocolate chips, plus extra for garnish
- Powdered sugar, for dusting
Directions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Combine the crushed cannoli shells (or graham crackers) with sugar and melted butter in a bowl until well mixed. Press the mixture into the bottom of a 9-inch springform pan, forming a compact layer. Bake in the preheated oven for 10 minutes, then remove and let cool.
- Make the Filling:
- In a large mixing bowl, blend the ricotta cheese and cream cheese with an electric mixer until smooth. Add granulated sugar and continue mixing until well incorporated. Beat in the eggs, one at a time, followed by the vanilla extract and orange zest, mixing until just combined. Fold in the mini chocolate chips gently.
- Assemble the Cheesecake:
- Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake:
- Bake in the oven at 350°F (175°C) for about 45-55 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill:
- After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Serve:
- Before serving, sprinkle the top with additional mini chocolate chips and dust with powdered sugar. Optionally, add whipped cream or a drizzle of chocolate sauce.
This Cannoli Cheesecake is a luxurious blend of textures and tastes that creates a delightful dessert experience. Whether it’s for a festive occasion or a cozy family dinner, this cheesecake promises to be a memorable finale.
