Creamy cannoli cheesecake impressed by the basic Italian dessert! This simple cheesecake recipe is completed with a candy mascarpone topping made with ricotta, cinnamon, and mini chocolate chips.
I really like Italian cooking, particularly relating to desserts. Each time I move my native deli, I can’t resist treating myself to a recent cream-filled cannoli. Now, I’ve turned my favourite pastry right into a wealthy and tangy, irresistibly creamy cannoli cheesecake crammed with chocolate and spice.
I make this cannoli cheesecake from moist sour cream cheesecake baked in a buttery Graham cracker crust. After a brief stint within the fridge, the cheesecake is then layered with a candy and fluffy mascarpone and ricotta topping spiced with cinnamon and crammed with mini chocolate chips. Each chew of this decadent do-it-yourself cheesecake is healthier than the final!
Why You’ll Love This Straightforward Cheesecake Recipe
In the event you love cannolis, you’re going to LOVE this cannoli cheesecake. It’s actually so simple as that, however listed below are extra causes to be obsessed:
Wealthy and creamy. The filling for this baked cheesecake is considered one of my all-time favourite recipes. It’s moist, ultra-rich, and completely balances the sweetness and tanginess of the substances.
Cannoli-inspired taste. This cannoli cheesecake has all of it, proper all the way down to the ricotta and mascarpone cream, with loads of chocolate and cinnamon all through.
Spectacular, but simple. This cheesecake recipe could look like it has loads occurring, however I promise, you’re going to astound your self with your individual baking abilities. It’s simpler than it appears, and tastes unbelievable!
Substances You’ll Want
So, what goes right into a cannoli cheesecake? Apart from a complete lot of scrumptious, you’ll want just a few key substances. I define these beneath. Be sure you scroll to the recipe card for the complete quantities and recipe particulars.
Crust: For this cheesecake, we’ll put together and par-bake a fast and straightforward graham cracker crust. I embody the complete substances and directions within the recipe card.
Eggs: The cheesecake calls for five eggs in complete (2 complete eggs plus 3 egg yolks), to bind the substances and add richness and construction to the filling.
Heavy Cream, Cream Cheese, and Sugar: Collectively, these type the physique of the cheesecake. Be sure to make use of the blocks of full-fat cream cheese and never the spreadable form that is available in tubs.
Bitter Cream: My secret to further moisture whether or not I’m making cheesecake or a daily cake. On this recipe, bitter cream yields an ultra-rich and tangy cheesecake filling.
Mini Chocolate Chips: You’ll stir these into the batter, for candy pops of semi-sweet chocolate all all through your cannoli cake.
For the Cannoli Topping
Mascarpone and Ricotta Cheese: This cheesecake topping mimics the filling inside a cannoli pastry, so recent mascarpone and ricotta are a should! Each of those are delicate cheeses with a light taste, present in most main supermarkets. In the event you can’t discover mascarpone cheese, cream cheese will work in a pinch.
Powdered Sugar and Cinnamon: Powdered sugar, additionally referred to as confectioner’s sugar, provides sweetness and construction to the topping, with a pinch of floor cinnamon for taste. I additionally wish to fold in extra mini chocolate chips.
Tips on how to Make Cannoli Cheesecake
This cannoli cheesecake appears fancy and tastes connoisseur, however it’s actually very simple to make (I promise!). First, we’ll prepared a easy but buttery and flavorful graham cracker crust. Get your oven preheating to 325ºF, and let’s get began:
Put together the pie crust. You can also make this utilizing store-bought or homemade graham crackers. Pulse the graham crackers in a meals processor, then mix the wonderful crumbs with melted butter and the remainder of the crust substances. Press the combination into the underside of a 9-inch springform pan and par-bake the crust at 325ºF for 8-10 minutes.
Put together a water bathtub. Subsequent, you’ll decrease the temperature of the oven to 250ºF and fill a big pan with a few half-inch of water. Place this into the oven to preheat.
Combine the cheesecake filling. Start by whisking collectively the eggs and yolks, vanilla, and heavy cream. In a separate bowl, beat the sugar and cream cheese, adopted by the bitter cream. Step by step add the egg combination, and lastly, fold within the chocolate chips. Switch the filling to your ready crust.
Bake. Earlier than inserting the cheesecake into your water bathtub, make sure to wrap the underside of the springform pan with foil to maintain the water out. Gently decrease the pan into the water after which bake the cheesecake at 250ºF for about 65-75 minutes.
Relaxation. When your cheesecake is about on the edges, change off the oven. Depart the cheesecake in there with the door cracked for one more hour or so. Permitting the cheesecake to chill down step by step is essential to stopping cracks and sinking.
Chill. As soon as your cheesecake is out of the oven, take away the foil and use a knife to fastidiously loosen the cake from the perimeters of the pan. Cowl the cheesecake and place it within the fridge. You’ll wish to let it chill for at the very least 6 hours, or in a single day in order that it utterly units.
Add the topping. Quick ahead just a few hours, and also you’re prepared to organize the cannoli topping! Mix the mascarpone and ricotta with powdered sugar and cinnamon. As soon as easy, stir in extra mini chocolate chips, after which unfold the topping generously excessive of the chilled cheesecake.
Ideas for Success
In the event you’re new to baking cheesecakes, the concept may appear intimidating. With just a few useful suggestions, although, you’re going to ace this cannoli cheesecake:
Use full-fat substances. Be sure to make use of full-fat heavy cream, cream cheese, and bitter cream. This may yield the creamiest cheesecake filling.
Ricotta cheese and mascarpone can maintain loads of liquid. It varies, but when your cheeses are on the runny facet, you’ll wish to drain them first for the most effective outcomes. Add the cheese to a wonderful mesh sieve lined with cheesecloth, place it over a bowl, and let it drain within the fridge in a single day. In case your store-bought cheese is dry sufficient, you possibly can skip draining it.
In the event you overlook to preheat your water bathtub prematurely, no worries. You’ll be able to skip that step by including boiling water to your pan as a substitute.
Don’t open the oven door. Resist the temptation to sneak a peek at your cheesecake whereas it’s baking! After a little bit over an hour, it must be set on the edges whereas the center remains to be a little bit wobbly. The filling will proceed to set because the cheesecake cools.
Depart the cheesecake within the oven after it’s baked, with the door cracked for at the very least one hour. This prevents the highest of the cheesecake from cracking (the results of sudden temperature modifications).
Chill the cheesecake earlier than including the topping. Not solely does this be sure that the cheesecake is cooled utterly, however it additionally helps the filling to be absolutely set.
Widespread Questions
Do I want to empty the ricotta cheese for the topping?
In the event you discover that your ricotta or mascarpone cheese has loads of extra liquid, it should must be drained earlier than you add it to the topping. This ensures that your cannoli topping doesn’t end up watery. On this case, permit the cheese to empty in a single day. See my tip above for particulars.
How can I inform when the cheesecake is completed?
Your cheesecake is baked when it’s flippantly golden on the edges, with a slight jiggle within the heart (it shouldn’t be free or moist, although). Watch out that you simply don’t overbake it!
Why did the highest of my cheesecake crack?
Cracking can typically occur for those who don’t use a water bathtub, the cheesecake is overbaked, or if there’s a sudden change in temperature. The excellent news is, if the highest cracks, you possibly can all the time cowl it with chocolate ganache or whipped cream and your cake will nonetheless be scrumptious.
Why did my cannoli topping end up runny?
In case your mascarpone topping is watery, this could possibly be as a result of the cheeses had been too moist earlier than they had been combined with the opposite substances. See my notes above about draining.
Variations and Topping Concepts
I garnish my cannoli cheesecake with mini cannolis from my native bakery. Be at liberty to get artistic! Listed here are some simpler concepts to attempt:
Whipped cream. I really like piping swirls of whipped cream over the topping, in between the mini cannoli pastries.
Chocolate ganache. You’ll be able to even give the highest of this cheesecake a drizzle with pourable ganache or do-it-yourself caramel sauce.
Different garnish choices are shaved or chopped chocolate, recent berries, chopped nuts or pistachios, maraschino cherries, and crumbled cookies (attempt these Italian ricotta cookies!).
Retailer this cannoli cheesecake lined tightly within the fridge for 3-5 days. The graham cracker crust will begin to soften a bit over time.
Can I Freeze Cannoli Cheesecake?
I normally don’t suggest freezing do-it-yourself cheesecakes as a result of the dairy tends to separate as soon as it’s thawed, impacting the feel. Nonetheless, for those who completely should freeze it, make certain to wrap or retailer your cheesecake hermetic. It’s finest to thaw and revel in inside 1-2 months of freezing.
Baked cannoli cheesecake is a simple recipe impressed by the basic Italian dessert! This creamy do-it-yourself cheesecake is completed with a candy mascarpone topping crammed with cinnamon and mini chocolate chips.
Crust:
16 full-sized graham crackers (or 1 1/2 cups graham cracker crumbs)
1/4 cup granulated sugar
1/2 teaspoon floor cinnamon
1/4 teaspoon kosher salt
5 tablespoons butter, melted
Cheesecake:
2 massive eggs
3 egg yolks
2 teaspoons vanilla extract
1/3 cup heavy cream
20 ounces cream cheese, room temperature
1 cup granulated sugar
1 1/4 cups bitter cream, room temperature
3/4 cup mini chocolate chips
Cannoli Topping:
1/2 cup mascarpone cheese
1/2 cup low moisture ricotta cheese
1 cup powdered sugar
1/4 teaspoon floor cinnamon
1/4 cup mini chocolate chips
Optionally available Garnish: Mini cannolis and/or whipped cream
Preheat the oven to 325°F.
Crust: In a blender or meals processor, pulverize your graham crackers right into a wonderful crumb. Switch the crumbs to a big bowl. Combine within the sugar, salt, cinnamon, and melted butter till evenly mixed.
Press the graham cracker combination into the underside and up the perimeters of a 9-inch springform pan.
Bake the crust for 8 – 10 minutes till flippantly golden. Take away from the oven and funky.
Cheesecake: Cut back oven temperature to 250°F.
To prep your water bathtub, place a big pan crammed with 1/2-inch water into the oven when you put together the filling. You’ll be able to skip this step by filling the pan with boiling water.
In a medium bowl whisk collectively the two eggs, 3 yolks, vanilla, and heavy cream till mixed. Put aside.
Within the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and sugar collectively till simply mixed. Add within the bitter cream and blend on low for 30 seconds, scraping the perimeters of the bowl as essential.
Flip the mixer as much as medium and slowly add within the egg combination, scraping the perimeters of the bowl as essential. As soon as the combination is mixed, stir within the chocolate chips, and pour the filling into the graham cracker crust.
Wrap the underside of your springform pan in aluminum foil to forestall water from leaking into your pan. Place the cheesecake into the new water bathtub and place within the oven for 65 – 75 minutes, or till the sides of the cheesecake are set and the middle is barely free. Flip off the oven, crack the oven door, and permit the cheesecake to stay within the oven for one more 60 minutes.
Take away the cheesecake from the oven. Take away the foil from the underside of the pan and permit any extra water to empty. Run a knife across the sides of the crust to loosen it. Cowl the cheesecake with foil or plastic wrap and refrigerate for six hours, or in a single day.
Cannoli Topping: In a medium bowl combine collectively the mascarpone, ricotta, powdered sugar, and cinnamon till easy. Stir within the chocolate chips.
Unfold the topping on prime of the cheesecake. Garnish with mini cannoli and whipped cream if desired.
