Cannoli Cheesecake

This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that truly tastes like the classic Italian dessert – with a cheesecake twist! It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!
This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that truly tastes like the classic Italian dessert – with a cheesecake twist! It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!


INGREDIENTS
CRUST
  • 2 ¼ cups (302g) graham cracker crumbs
  • ½ cup (112g) salted butter, melted
  • 3 tbsp (39g) sugar

FILLING
  • 20 ounces (566g) Galbani Ricotta Cheese
  • 12 oz (339g) mascarpone cheese
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 tsp ground cinnamon
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature

WHIPPED CREAM
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 3 tbsp (50g) Galbani Ricotta Cheese
  • 1/2 tsp vanilla extract
  • Mini chocolate chips

INSTRUCTIONS
CRUST
  1.  Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  2. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
  3.  Bake the crust for 10 minutes, then set aside to cool.
  4.  Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.


FILLING
  1.  Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
  3.  Add the cinnamon and vanilla extract and mix on low speed until well combined.