Hello friends! Today, we’re making a delightful Cannoli Cheesecake. This dessert has a graham cracker crust and tastes just like cannoli filling. It’s topped with a luscious Ricotta Whipped Cream.
This cheesecake is smooth, creamy, and not overly sweet. Thanks to the ricotta, it’s lighter than most cheesecakes, giving it that authentic cannoli flavor. It’s absolutely delicious and perfect for any occasion!
How to Prevent Cracked Cheesecake
- Avoid Over-Mixing: Once you add the eggs, mix the batter gently.
- Bake Low and Slow: I prefer baking at 300°F in my conventional oven.
- Use a Water Bath: This helps keep the cheesecake moist and prevents cracks.
- Cool Gradually: After baking, leave the cheesecake in the oven with the door cracked for about an hour. This slow cooling prevents cracks.
- Loosen the Sides: As soon as the cheesecake is done baking, run a knife around the edges to prevent sticking and cracking.
Cannoli Cheesecake
Servings 10
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs 6 oz
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon powder
- 6 tablespoons unsalted butter melted (3 oz)
Cannoli Cheesecake
- 1 1/4 cups cream cheese softened (10 oz)
- 1 can 14 oz Eagle Brand® Sweetened Condensed Milk
- 1 1/4 cups ricotta cheese 10 oz
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon cinnamon powder
Ricotta Whipped Cream
- 1/2 cup heavy cream 4 oz
- 1/4 cup ricotta cheese 2 oz
- 1/3 cup powdered sugar
Toppings
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
- 8 mini cannoli
Instructions
Graham Cracker Crust
- Preheat Oven: Preheat your oven to 300°F.
- Mix Crust: In a bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and combine well.
- Form Crust: Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
Cannoli Cheesecake
- Beat Cream Cheese: In a mixer, beat the cream cheese on medium speed for about 2 minutes until creamy. Scrape the bottom of the bowl.
- Add Sweetened Condensed Milk: Mix in the sweetened condensed milk and ricotta. Scrape the bowl again to ensure even mixing.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape the bowl between adding each egg.
- Add Flavor: Mix in the vanilla extract and cinnamon until combined.
- Pour Batter: Pour the cheesecake batter into the prepared crust.
- Prepare Water Bath: Wrap the bottom of the springform pan in foil. Place it inside a larger pan with tall sides. Pour hot water into the larger pan to create a water bath.
- Bake: Bake for about 1 hour, until the edges are set, but the center is still slightly jiggly.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
- Chill: Remove the cheesecake and let it cool. Then refrigerate it for at least 6 hours or overnight.
Ricotta Whipped Cream
- Whip Cream: In a mixer, beat the heavy cream, ricotta, and powdered sugar on medium-high speed until stiff peaks form.
- Pipe: Transfer the whipped cream to a piping bag.
Decorate
- Top with Cream: Pipe the ricotta whipped cream on top of the chilled cheesecake using a star tip (like tip 6B).
- Add Toppings: Sprinkle mini chocolate chips and chopped pistachios over the whipped cream.
Notes
- Puff Pastry: For a different crust, you can use a puff pastry instead of graham crackers.
- Variations: Add a bit of citrus zest to the cheesecake batter for a refreshing twist.
- Storage: Keep the cheesecake covered in the fridge for up to 5 days.