Ultimate Cannoli Cheesecake
A rich and creamy Italian cheesecake with a unique cannoli shell crust, topped with whipped cream and chocolate chips. Perfect for dessert lovers seeking traditional flavors in a decadent form.
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.