🧀 Cannoli Cheesecake 🍪
Ingredients
For the Graham Cracker Crust:
2 ¼ cups graham cracker crumbs
½ cup unsalted butter, melted
3 tbsp granulated sugar
For the Cheesecake Filling:
20 oz ricotta cheese (preferably low-moisture)
12 oz mascarpone cheese
1 cup granulated sugar
3 tbsp all-purpose flour (or cornstarch for gluten-free option)
1 tsp ground cinnamon
1 tbsp vanilla extract
4 large eggs, at room temperature
For the Ricotta Whipped Topping:
½ cup heavy whipping cream, cold
5 tbsp powdered sugar
3 tbsp ricotta cheese
½ tsp vanilla extract
Mini chocolate chips (for garnish)
Instructions
Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
Prepare the crust : In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool.
Wrap the pan : Cover the outside of the springform pan tightly with aluminum foil to prevent water from seeping in during baking.
Make the filling : In a large mixing bowl, blend ricotta cheese, mascarpone cheese, sugar, and flour on low speed until smooth. Add cinnamon and vanilla extract, then mix until combined.
Add eggs one at a time , mixing slowly after each addition to avoid incorporating excess air, which can cause cracks.
Pour the batter into the cooled crust and spread evenly.
Set up a water bath : Place the springform pan inside a larger roasting pan. Fill the outer pan with warm water halfway up the sides of the cheesecake pan.
Bake at 300°F (148°C) for approximately 1 hour and 45 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
Cool gradually : Turn off the oven and let the cheesecake sit undisturbed for 30 minutes with the door closed. Then crack the oven door and let it rest another 30 minutes before removing it to cool completely.
Chill thoroughly : Refrigerate the cheesecake for at least 6–7 hours or overnight until firm.
Prepare the whipped topping : In a mixing bowl, whip heavy cream, powdered sugar, ricotta cheese, and vanilla extract on high speed until stiff peaks form.
Top the cheesecake : Spread the whipped topping evenly over the surface. Garnish with mini chocolate chips and a light dusting of powdered sugar if desired.
Refrigerate until ready to serve . This cheesecake keeps well for 3–4 days.