Description
Sicilian cannoli cheesecake marries creamy ricotta with crisp pastry shells, creating a dessert that whispers sweet memories of Italian bakeries. Crushed cannoli shells and rich filling promise a luxurious finale to any meal you’ll savor with pure delight.
Ingredients
Scale
Main Cheesecake Ingredients:
- 16 ounces (454 grams) mascarpone cheese, room temperature & drained
- 15 ounces (425 grams) ricotta cheese, room temperature & drained
- 4 large eggs
- 1 ¼ cups (250 grams) granulated sugar
Flavor and Texture Enhancers:
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon fresh orange zest
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (85 grams) mini chocolate chips
Crust Ingredients:
- 2 cups (240 grams) waffle ice cream cone crumbs (about 12 cones)
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- ½ cup (113 grams) unsalted butter, melted
Additional Components:
- Boiling water (enough to fill a large roasting pan about halfway)
Optional Toppings:
- Mini chocolate chips
- Whipped cream
- Chopped pistachios
- Maraschino cherries
Instructions
- Meticulously prepare the springform pan by generously coating with butter and enveloping it completely in aluminum foil to prevent water seepage during baking.
- Pulverize waffle cone crumbs and combine with granulated sugar and a pinch of salt, then integrate melted butter until achieving a cohesive texture.
- Press the crumb mixture firmly into the pan’s base and along the lower sides, creating an even, compact foundation.
- Transfer the crust to a large baking sheet and roast in a preheated oven until the edges transform into a golden-brown hue, approximately 10 minutes.
- Allow the crust to cool completely while reducing the oven temperature for the subsequent baking phase.
- In a spacious mixing bowl, whip mascarpone and ricotta until achieving a luxuriously smooth consistency.
- Gradually incorporate sugar, flour, vanilla extract, fragrant orange zest, warm cinnamon, and a delicate touch of salt, blending thoroughly.
- Introduce eggs individually into the mixture, ensuring each is fully integrated and scraping down the bowl’s sides between additions.
- Divide the cheesecake batter into two equal portions, layering strategically with scattered chocolate chips between each layer.
- Carefully position the springform pan within a larger roasting vessel and surround with boiling water, reaching halfway up the pan’s exterior.
- Bake the cheesecake at a precise temperature, watching for a subtle jiggle in the center, which indicates perfect doneness after approximately 70-85 minutes.
- Once removed from the oven, allow the cheesecake to cool gradually with the door slightly ajar, promoting even temperature reduction.
- Refrigerate the cooled cheesecake for a minimum of 4 hours, preferably overnight, to achieve optimal texture and flavor melding.
- When ready to serve, carefully release the springform’s latch and transfer to a decorative serving platter.
- Garnish with optional toppings such as powdered sugar, additional chocolate chips, or fresh berries to enhance visual appeal and flavor complexity.
Notes
- Dive into a decadent dessert that blends the creamy richness of cheesecake with the classic Italian cannoli flavor.
- Waffle cone crumbs create a crispy, sweet base that mimics traditional cannoli shells, adding unexpected texture to every bite.
- Mascarpone and ricotta cheeses combine for an ultra-smooth filling, while chocolate chips and orange zest deliver authentic cannoli-inspired excitement.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 390
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg