This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that truly tastes like the classic Italian dessert – with a cheesecake twist! It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!
Sometimes I think I should’ve been born Italian, but sadly I don’t have an Italian background at all. My maiden name is actually French and so were my great-grandparents. However, if there’s a couple desserts I love, it’s cannoli and tiramisu. With cannoli, there’s just something about the combination of ricotta and mascarpone cheeses that has the best flavor and such a fun texture. Then with some vanilla, cinnamon and a few mini chocolate chips, it’s heaven! Such a subtly amazing flavor.
If you’ve been around this blog long enough, you’ve surely seen my Cannoli Poke Cake, Cannoli Layer Cake, Cannoli Icebox Cake, Tiramisu Cupcakes and Pumpkin Tiramisu Layer Cake. The Cannoli Poke Cake is where I truly fell in love and ever since then, I’ve been turning the classic Italian dessert into just about every dessert variation I can think of.
INGREDIENTS
CRUST
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
FILLING
- 20 ounces (566g) Galbani Ricotta Cheese
- 12 oz (339g) mascarpone cheese
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 tsp ground cinnamon
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
WHIPPED CREAM
- 1/2 cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 3 tbsp (50g) Galbani Ricotta Cheese
- 1/2 tsp vanilla extract
- Mini chocolate chips
INSTRUCTIONS
CRUST
- 1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- 2. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
- full recipe here : www.lifeloveandsugar.com
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