Indulge in the rich and creamy essence of Italy with this Ultimate Cannoli Cheesecake, a dessert that beautifully marries the classic textures of cheesecake with the iconic flavors of cannoli. Imagine a smooth, velvety filling boasting ricotta and mascarpone cheese, gently spiced with cinnamon, all on a uniquely textured crust made from crushed graham crackers and cannoli shells. Each bite is a delightful combination of creamy sweetness and crisp crunch, topped with an irresistible dusting of mini chocolate chips that add just the right hint of chocolatey charm.
This cheesecake is perfect for festive gatherings or as a show-stopping finale to any Italian-inspired meal. The care in its preparation—from the water bath baking technique to the homemade whipped cream topping—ensures a moist, luscious dessert that holds its shape beautifully, promising smiles and second helpings.
- The unique crust combines graham cracker crumbs and crushed cannoli shells for authentic texture.
- The filling mixes ricotta and mascarpone cheese for a creamy, decadent Italian cheesecake experience.
- Baking with a water bath ensures a perfectly smooth and crack-free cheesecake.
- The whipped cream topping adds lightness and pairs beautifully with mini chocolate chips for a sweet finish.
Ingredients
- Graham Cracker Crumbs: 1 cup packed fine, forms a sturdy, buttery base for the cheesecake crust.
- Crushed Cannoli Shells: 1 cup adds authentic crunch and traditional Italian flavor to the crust.
- Melted Butter: ½ cup binds the crust ingredients together for a rich and crispy base.
- White Sugar: 3 tablespoons for the crust to balance buttery flavors and add slight sweetness.
- Ricotta Cheese: 20 ounces whole milk ricotta provides a smooth, creamy texture essential to this cheesecake.
- Mascarpone Cheese: 12 ounces enriches the filling with a luxurious, velvety mouthfeel.
- White Sugar: 1 cup sweetens the filling to perfect balanced taste.
- All-Purpose Flour: 3 tablespoons stabilize the filling for a firm, sliceable cheesecake.
- Ground Cinnamon: 1 teaspoon adds warm, aromatic spice enhancing traditional Italian flavors.
- Vanilla Extract: 1 tablespoon intensifies the sweet creamy base with natural flavor depth.
- Eggs: 4 large eggs provide structure and richness while binding the filling ingredients.
- Heavy Cream: ½ cup used in the whipped topping for a fluffy, light cream finish.
- Powdered Sugar: 5 tablespoons softly sweetens the whipped cream without graininess.
- Ricotta Cheese (for topping): 3 tablespoons folded into whipped cream for extra silkiness.
- Mini Chocolate Chips: Used as garnish for a delightful chocolate crunch and visual appeal.
Instructions
- Prepare the Crust
-
Preheat your oven to 325 degrees F and line a 9-inch springform pan with parchment paper, spraying the sides to prevent sticking. Combine graham cracker crumbs, crushed cannoli shells, melted butter, and sugar in a bowl until well blended. Press this mixture firmly into the pan bottom to form the crust. Baking it for 10 minutes sets the crust and enhances its buttery flavor, while wrapping the pan in aluminum foil prevents water seepage during the water bath.
- Make the Filling
-
Reduce the oven temperature to 300 degrees F to allow gentle baking. In a large bowl, beat ricotta, mascarpone, sugar, and flour until smooth and creamy, ensuring no lumps remain. Stir in cinnamon and vanilla for fragrance and flavor complexity. Add eggs one at a time, mixing just until combined to avoid overworking the batter, which can cause cracks.
- Assemble and Bake the Cheesecake
-
Spread the creamy batter evenly over the prepared crust. Place the springform pan inside a larger roasting pan and pour warm water halfway up the sides to create a water bath. This gentle cooking method prevents cracking and creates a smooth texture. Bake for 105 to 115 minutes until the edges are set but the center still jiggles slightly. Let it rest in the oven with the door closed for 30 minutes after turning it off, then with the door slightly open for another 30 minutes to cool gradually and avoid sudden temperature changes.
- Prepare the Whipped Cream Topping
-
Chill a large mixing bowl and whisk attachment, then whip heavy cream, powdered sugar, ricotta, and vanilla extract until stiff peaks form. This topping adds a light, creamy contrast to the dense cheesecake. Spread it evenly over the cooled cheesecake and garnish with mini chocolate chips and a dusting of powdered sugar for an elegant finish.
- Chill and Serve
-
Refrigerate the cheesecake for several hours or overnight to set fully. This step is essential for clean slicing and to let the flavors meld beautifully. Serve chilled for the best creamy and refreshing experience.
- Always use a water bath to ensure smooth, crack-free cheesecake with an even texture.
- Do not overmix after adding eggs to avoid incorporating too much air, which causes cracking.
- Allow the cheesecake to cool gradually inside the oven to prevent sudden cracks and to maintain creaminess.
- Whole milk ricotta yields the creamiest filling; drain watery ricotta if necessary using cheesecloth.
Storage Tips
Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months, thawing overnight in the fridge before serving.
Serving Suggestions
Serve slices chilled with extra whipped cream or a drizzle of chocolate sauce. Pair with a cup of espresso or a glass of sweet dessert wine to enhance the Italian dessert experience.
- Use a springform pan lined with parchment for easy removal and clean edges.
- Crush cannoli shells finely to blend seamlessly into the crust while retaining signature texture.
- Make sure all ingredients are at room temperature to ensure smooth batter consistency.
FAQs
- Can I use regular cream cheese instead of ricotta and mascarpone?
-
Using cream cheese will alter the texture and flavor, making it denser and tangier. This recipe relies on ricotta and mascarpone for an authentic Italian taste and silky texture.
- What if I don’t have cannoli shells?
-
You can substitute crushed waffle cones or additional graham cracker crumbs to mimic the texture, though the flavor won’t be quite as traditional.
- Why do I need to bake the cheesecake in a water bath?
-
The water bath gently and evenly distributes heat, preventing cracking and ensuring a moist, creamy cheesecake.
- How do I know when the cheesecake is done baking?
-
The edges should be set while the center slightly jiggles when gently shaken. It will firm up as it cools.
- Can I make this cheesecake ahead of time?
-
Yes, it actually tastes better after sitting overnight in the fridge, allowing flavors to meld and the texture to set perfectly.
- How long can I store the cheesecake?
-
It can be refrigerated for up to 5 days or frozen for up to 2 months when properly wrapped.
Ultimate Cannoli Cheesecake
Equipment
- 1 spring form pan 9 inch, lined with parchment paper
- 1 large roaster for water bath
- 1 medium bowl
- 1 large bowl
- 1 chilled whisk
Instructions
- Preheat oven to 325°F. Line a 9-inch spring form pan with parchment paper and spray the sides with non-stick cooking spray.
- In a medium bowl, mix graham cracker crumbs, crushed cannoli shells, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes. Then wrap the pan in a double layer of aluminum foil.
- Reduce oven temperature to 300°F.
- In a large bowl, combine ricotta cheese, mascarpone cheese, sugar, and flour until smooth and creamy. Stir in cinnamon and vanilla extract.
- Add eggs one at a time, mixing just until combined without overmixing.
- Spread the batter evenly over the baked crust.
- Place the spring form pan inside a large roasting pan filled with warm water halfway up the pan sides.
- Bake for 105–115 minutes or until the edges are set but the center still slightly jiggles.
- Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed.
- Crack the oven door open and let the cheesecake sit for another 30 minutes.
- Remove from oven and cool completely before adding the topping.
- In a large chilled bowl, whisk heavy cream, powdered sugar, ricotta cheese, and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the cooled cheesecake and garnish with mini chocolate chips and powdered sugar if desired.
- Store the cheesecake in the refrigerator until ready to serve.
Notes
- Use whole milk ricotta for the creamiest texture and drain if watery.
- Crushed waffle cones work as a cannoli shell substitute.
- Do not overbake; cheesecake should jiggle slightly in the center.
- Water bath prevents cracking and ensures even baking.
- Cool gradually by leaving cheesecake in the turned-off oven first closed, then door open.
- Store refrigerated and avoid opening the oven during baking.
