This easy cannoli cheesecake brings together the rich, indulgent essence of traditional cannoli and the smooth, velvety texture of cheesecake. A celebration of Italian culture, it's a delightful treat for both novice and experienced bakers alike.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon (optional)
2 cups ricotta cheese
1 cup cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup mini chocolate chips
1 cup heavy cream
2 tablespoons sugar (for whipped cream)
Extra chocolate chips for garnishing
Chopped pistachios (optional)
Powdered sugar for dusting
Instructions
Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon until well combined. The mixture should resemble wet sand.
Form the crust: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until slightly golden. Remove and allow to cool completely.
Make the filling: In a large mixing bowl, combine the ricotta cheese, cream cheese, powdered sugar, vanilla extract, and lemon juice. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add chocolate chips: Gently fold in the mini chocolate chips into the ricotta mixture.
Whip the cream: In a separate bowl, whip the heavy cream with 2 tablespoons of sugar until stiff peaks form.
Combine mixtures: Carefully fold the whipped cream into the ricotta mixture until fully incorporated.
Fill the crust: Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight.
Garnish and serve: Once set, remove the cheesecake from the springform pan. Garnish with extra chocolate chips, chopped pistachios, and a dusting of powdered sugar before slicing and serving.
