Description
A creamy baked cheesecake that tastes like a cannoli: a buttery graham cracker crust filled with a smooth ricotta and mascarpone filling flavored with cinnamon and vanilla, studded with mini chocolate chips, and dusted with powdered sugar.
Ingredients
For the crust: 2 1/4 cups (about 225 g) graham cracker crumbs
1/2 cup (113 g) salted butter, melted
3 tablespoons granulated sugar
For the filling: 20 ounces (565 g) whole-milk ricotta, well drained
12 ounces (340 g) mascarpone, at room temperature
1 cup (200 g) granulated sugar
3 tablespoons all-purpose flour
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup (85 g) mini chocolate chips, plus extra for the top
For the topping: 5 tablespoons powdered sugar, for dusting
Instructions
1. Drain the ricotta in a fine-mesh strainer for at least 30 minutes. Let the mascarpone and eggs come to room temperature.
2. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan. Mix the graham cracker crumbs, melted butter, and 3 tablespoons sugar, press firmly into the bottom and slightly up the sides of the pan, and bake for 10 minutes. Cool slightly and lower the oven temperature to 300°F (150°C).
3. In a large bowl, mix the drained ricotta, mascarpone, 1 cup sugar, and flour on low speed until just smooth. Do not overmix the mascarpone.
4. Mix in the eggs one at a time on low speed, then the vanilla and cinnamon, until smooth and combined.
5. Fold in the 1/2 cup mini chocolate chips.
6. Pour the filling over the crust and smooth the top. Sprinkle with a few extra mini chocolate chips.
7. Bake at 300°F (150°C) until the edges are set and the center still jiggles slightly, starting to check at about 1 hour 15 minutes and up to about 1 hour 45 minutes.
8. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then cool completely on a wire rack and refrigerate for at least 4 hours or overnight.
9. Run a knife around the edge, release the springform, dust with powdered sugar, and slice into 12 pieces.
Notes
Adapted from published cannoli cheesecake recipes that use both ricotta and mascarpone, including Life Love and Sugar’s Easy Cannoli Cheesecake (12 slices, 1 cup sugar in the filling, 3 tablespoons sugar in the crust, powdered sugar on top), with the 20 ounce ricotta, 12 ounce mascarpone, 3 tablespoon flour, and 4 egg filling and the 300°F bake of about 1 hour 45 minutes taken from matching listings (Tired Texan BBQ, Orderisda), and the graham crust amounts from the Orderisda listing. The 325°F crust bake comes from a different cannoli cheesecake recipe. The pan size, chocolate chip amount, and the check-at-1-hour-15-minutes timing are estimates, and the recipe has not been tested.
Drain ricotta well, since watery ricotta makes a weepy cheesecake.
Mascarpone can turn thin if overmixed, so mix on low speed.
Cool the cheesecake slowly in the turned-off oven to help prevent cracking.
Nutrition is an approximate estimate per slice (12 slices).
- Prep Time: 30 minutes (plus 30 minutes draining ricotta)
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 504
- Sugar: 32g
- Sodium: 228mg
- Fat: 31g
- Saturated Fat: 19g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 141mg