In the world of desserts, there’s something magical about combining two classics to create a fusion that tastes like a piece of heaven. That’s exactly what we achieve with the Cannoli Cheesecake. It’s a splendid blend of the crispy, sweet shell and creamy filling of a cannoli with the rich, smooth texture of a cheesecake. This recipe is perfect for those who love to experiment in the kitchen and are looking to impress at their next gathering.
Ingredients:
For the Crust:
- 2 cups waffle ice cream cone crumbs (about 12 cones)
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces mascarpone cheese, room temperature & drained
- 15 ounces ricotta cheese, room temperature & drained
- 1 1/4 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon fresh orange zest
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup mini chocolate chips
- Boiling water (enough to fill a large roasting pan about halfway)
Optional Toppings:
- Mini chocolate chips, whipped cream, chopped nuts (pistachios), and/or maraschino cherries
Directions:
Preparing the Crust:
- Preheat the oven to 350°F (175°C). Lightly butter a 9-inch round springform pan and wrap it in a double layer of aluminum foil.
- Mix the waffle cone crumbs, sugar, and salt in a bowl. Then, blend in the melted butter until the mixture is well combined.
- Press the mixture firmly into the bottom and about 2 inches up the sides of the pan. Bake on a large baking sheet for 10 minutes or until golden. Then, let it cool and reduce the oven temperature to 325°F (163°C).
Crafting the Cheesecake Filling:
- Beat the mascarpone and ricotta cheeses until smooth. Add the granulated sugar, flour, vanilla extract, orange zest, cinnamon, and salt; beat well.
- Incorporate the eggs one at a time, making sure to scrape the bowl after each addition.
- Pour half of the batter over the crust, sprinkle with half of the chocolate chips, then repeat with the remaining batter and chocolate chips.
- Place the springform pan in a large roasting pan. Add boiling water halfway up the sides of the springform pan.
- Bake for 70-85 minutes at 325°F (163°C) until the cheesecake is slightly jiggly. Cool in the oven with the door ajar for 1 hour, then cool to room temperature and refrigerate for 4 hours or overnight.
To Serve:
- Remove the cheesecake from the pan, slice, and garnish with optional toppings as desired.
Nutritional Information:
- Prep Time: 30 minutes
- Cooking Time: 85 minutes
- Total Time: 4 hours 55 minutes (includes cooling and chilling)
- Servings: 12
- Kcal: 690 kcal per serving
This Cannoli Cheesecake is more than just a dessert; it’s a celebration of flavors that pays homage to the beloved cannoli while embracing the elegance of a cheesecake. Whether it’s for a festive occasion or a cozy family dinner, this dessert is sure to steal the show. Enjoy the process, savor every bite, and watch as this fusion dessert becomes a new favorite.
Cannoli Cheesecake
Ingredients:
CRUST:
2 cups waffle ice cream cone crumbs (about 12 cones)
1 Tablespoon granulated sugar
1/8 teaspoon salt
1/2 cup unsalted butter, melted
CHEESECAKE FILLING:
16 ounces mascarpone cheese, room temperature & drained
15 ounces ricotta cheese, room temperature & drained
1 1/4 cup granulated sugar
2 Tablespoons all-purpose flour
2 teaspoons vanilla extract
1 teaspoon fresh orange zest
1/4 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs
1/2 cup mini chocolate chips
Boiling water (enough to fill a large roasting pan about halfway)
TOPPINGS (optional):
Mini chocolate chips, whipped cream, chopped nuts (pistachios), and/or maraschino cherries
Directions:
CRUST: Preheat oven to 350°F. Lightly butter a 9-inch round springform pan and wrap it in a double layer of aluminum foil. Mix waffle cone crumbs, sugar, and salt, then blend in melted butter. Press firmly into the bottom and about 2 inches up sides of pan. Bake on a large baking sheet for 10 minutes or until golden. Cool and reduce oven to 325°F.
CHEESECAKE FILLING: Beat mascarpone and ricotta until smooth. Add sugar, flour, vanilla, orange zest, cinnamon, and salt; beat well. Beat in eggs one at a time, scraping bowl. Pour half the batter over crust, sprinkle with half the chocolate chips. Repeat. Place in a roasting pan, add boiling water halfway up sides of springform. Bake for 70-85 minutes at 325°F until slightly jiggly. Cool in oven with door ajar for 1 hour, then cool to room temp and refrigerate for 4 hours or overnight.
TO SERVE: Remove from pan, slice, and garnish with toppings as desired.
Prep Time: 30 minutes | Cooking Time: 85 minutes | Total Time: 4 hours 55 minutes (includes cooling and chilling) | Kcal: 690 kcal | Servings: 12