Description
Sicilian cannoli cheesecake blends creamy richness with crisp cannoli shell fragments for a delightful dessert experience. Sicily’s classic flavors combine in this indulgent treat that will transport you to Mediterranean culinary bliss.
Ingredients
Scale
- 16 oz (454 g) ricotta cheese, drained if watery
- 8 oz (226 g) mascarpone cheese, softened
- 1 ¼ cups (250 g) granulated sugar
- 3 large eggs
- 1 ½ cups (195 g) graham cracker crumbs (or crushed cannoli shells)
- ¼ cup (57 g) unsalted butter, melted
- ½ cup (85 g) mini chocolate chips
- 2 tbsps (16 g) all-purpose flour
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 tbsp orange zest
- Powdered sugar, for dusting
- Crushed pistachios (optional)
- Additional mini chocolate chips
Instructions
- Crust Preparation: Combine graham cracker crumbs, sugar, and melted butter into a compact mixture. Press evenly into a greased springform pan, creating a sturdy foundation for the cheesecake.
- Cheese Blend: Whisk ricotta and mascarpone cheeses until smooth, gradually incorporating sugar to achieve a uniform, luxurious consistency. Gently fold in eggs, one at a time, then introduce vanilla, almond extract, and orange zest to elevate the flavor profile.
- Batter Refinement: Minimally incorporate flour to maintain the batter’s delicate structure. Fold mini chocolate chips throughout, ensuring even distribution for surprise bursts of sweetness.
- Baking Process: Pour the velvety filling over the prepared crust, smoothing the surface. Bake in a preheated oven until edges set and center remains slightly jiggly. Once complete, allow the cheesecake to cool gradually in the oven with the door slightly open to prevent cracking.
- Cooling and Setting: Refrigerate the cheesecake for at least four hours, allowing flavors to meld and texture to firm. Before serving, dust with powdered sugar and garnish with additional mini chocolate chips and crushed pistachios for a final touch of elegance and textural contrast.
Notes
- Prevent Cracking: Avoid overmixing the batter and incorporate eggs gently to maintain a smooth, crack-free surface. Overmixing introduces excess air that can cause structural breaks during baking.
- Temperature Control: Use room temperature ingredients to ensure even mixing and a consistent, silky texture. Cold ingredients can create lumpy, uneven cheesecake filling.
- Baking Water Bath: Place the springform pan in a larger water bath to create gentle, even heat distribution. This technique prevents overcooking and helps achieve a creamy, perfectly smooth consistency.
- Chill for Perfection: Allow the cheesecake to rest in the refrigerator for at least 4 hours, preferably overnight. Extended chilling helps develop deeper flavors and creates a firmer, more luxurious texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 360
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 100 mg