Whats better than combining two desserts into one? Not very much… If you love cannoli (which all Italians do) and you love cheesecake, this recipe is a must try! Impress your friends and family with this delicious dessert. It is a guaranteed hit to all who have a taste. Enjoy ūüôā

Ingredients

  • 7 oz pkg cannoli shells
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 4 cups whole milk ricotta cheese
  • 1 1/2¬†cups sugar
  • 1/4 cup flour
  • 1/2 cup whipping cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon orange zest
  • 5 large eggs
  • 1/3 cup mini chocolate chips
  • Confectionery sugar for sprinkling
  • ‚ÄčOptional: Almonds

Directions

  1. Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment (or Wilton mini cheesecake pans for deeper cheesecake).
  2. Crush cannoli shells  (food processor works best), add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs.
  3. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.
  4. Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
  5. Bake for 1 hour and 15 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set. Run knife around rim of pan to loosen cake.
  6. Cool before removing rim of pan. Refrigerate for 4 hours or more. Before serving sprinkle with confectionery sugar.
    ‚Äč
  7. Top with whipped cream if desired. Store leftovers in refrigerator, serves 10.
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24 thoughts on “Cannoli Cheesecake

      1. Ingredients

        7 oz pkg cannoli shells
        3 tablespoons unsalted butter melted
        2 tablespoons sugar
        4 cups whole milk ricotta cheese
        1 1/2 cups sugar
        1/4 cup flour
        1/2 cup whipping cream
        2 teaspoons pure vanilla extract
        1 teaspoon orange zest
        5 large eggs
        1/3 cup mini chocolate chips
        Confectionery sugar for sprinkling
        ‚ÄčOptional: Almonds
        Directions

        Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment (or Wilton mini cheesecake pans for deeper cheesecake).
        Crush cannoli shells (food processor works best), add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs.
        Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.
        Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
        Bake for 1 hour and 15 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set. Run knife around rim of pan to loosen cake.
        Cool before removing rim of pan. Refrigerate for 4 hours or more. Before serving sprinkle with confectionery sugar.
        ‚Äč
        Top with whipped cream if desired. Store leftovers in refrigerator, serves 10.

    1. I googled hardcore Italians recipes. It is there. Then I google how to make cannoli shells as I couldn’t find them in our town.

  1. What is this supposed to look like on the inside? It helps to indrrstanu the consistency.. do you have any photos showing that? I manage a Facebook Food page, and shared this post. One of the users asked this.

    If you have a pic and can update the post? That would be awesome and incredibly helpful!

    Looks amazing though, hence sharing it to the Guelph Culinary And Cookbook Page.

  2. what do you do with the optional Almonds? I thought maybe grind them up with the cannoli shells, and then I thought, well maybe chop them up and press them in with thchope chocolate chips. OR do you want us to chop them up and fold them into the ricotta cheese.

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