Creamy cannoli cheesecake impressed by the traditional Italian dessert! This straightforward cheesecake recipe is completed with a candy mascarpone topping made with ricotta, cinnamon, and mini chocolate chips.
For extra Italian-inspired dessert concepts, strive my straightforward cannoli cake and Italian cream cake recipes.
Creamy Italian-Impressed Cannoli Cheesecake
I really like Italian cooking, particularly in the case of desserts. Each time I cross my native deli, I can’t resist treating myself to a contemporary cream-filled cannoli. Now, I’ve turned my favourite pastry right into a wealthy and tangy, irresistibly creamy cannoli cheesecake stuffed with chocolate and spice.
I make this cannoli cheesecake from moist bitter 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 stuffed with mini chocolate chips. Each chew of this decadent do-it-yourself cheesecake is healthier than the final!
Why You’ll Love This Simple Cheesecake Recipe
If you happen to love cannolis, you’re going to LOVE this cannoli cheesecake. It’s actually so simple as that, however listed here are extra causes to be obsessed:
- Wealthy and creamy. The filling for this baked cheesecake is one in every 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 right down to the ricotta and mascarpone cream, with loads of chocolate and cinnamon all through.
- Spectacular, but straightforward. This cheesecake recipe might appear to be it has rather a lot occurring, however I promise, you’re going to astound your self with your individual baking expertise. It’s simpler than it appears, and tastes unimaginable!
Elements You’ll Want
So, what goes right into a cannoli cheesecake? In addition to a complete lot of scrumptious, you’ll want a couple of key substances. I define these under. You’ll want to 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 simple graham cracker crust. I embrace 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 certain to make use of the blocks of full-fat cream cheese and never the spreadable sort that is available in tubs.
- Bitter Cream: My secret to additional 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 contemporary mascarpone and ricotta are a should! Each of those are mushy cheeses with a light taste, present in most main supermarkets. If you happen to can’t discover mascarpone cheese, cream cheese will work in a pinch.
- Powdered Sugar and Cinnamon: Powdered sugar, additionally known 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.
Methods to Make Cannoli Cheesecake
This cannoli cheesecake appears fancy and tastes gourmand, but it surely’s actually very straightforward 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 do-it-yourself graham crackers. Pulse the graham crackers in a meals processor, then mix the nice 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 couple of 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. Steadily add the egg combination, and lastly, fold within the chocolate chips. Switch the filling to your ready crust.
- Bake. Earlier than putting the cheesecake into your water bathtub, make sure you 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 regularly 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 rigorously loosen the cake from the edges of the pan. Cowl the cheesecake and place it within the fridge. You’ll need to let it chill for a minimum of 6 hours, or in a single day in order that it fully units.
- Add the topping. Quick ahead a couple of hours, and also you’re prepared to arrange the cannoli topping! Mix the mascarpone and ricotta with powdered sugar and cinnamon. As soon as clean, stir in extra mini chocolate chips, after which unfold the topping generously excessive of the chilled cheesecake.
Suggestions for Success
If you happen to’re new to baking cheesecakes, the concept may appear intimidating. With a couple of useful suggestions, although, you’re going to ace this cannoli cheesecake:
- Use full-fat substances. Be certain 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 quite a lot of liquid. It varies, but when your cheeses are on the runny aspect, you’ll need to drain them first for the very best outcomes. Add the cheese to a nice 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 may skip draining it.
- If you happen to overlook to preheat your water bathtub upfront, no worries. You may 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 bit over an hour, it must be set on the edges whereas the center remains to be a 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 a minimum of one hour. This prevents the highest of the cheesecake from cracking (the results of sudden temperature adjustments).
- Chill the cheesecake earlier than including the topping. Not solely does this be sure that the cheesecake is cooled fully, but it surely additionally helps the filling to be totally set.
Widespread Questions
If you happen to discover that your ricotta or mascarpone cheese has quite a lot of extra liquid, it’ll should be drained earlier than you add it to the topping. This ensures that your cannoli topping doesn’t end up watery. On this case, enable the cheese to empty in a single day. See my tip above for particulars.
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 just don’t overbake it!
Cracking can typically occur in the event you 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 may at all times cowl it with chocolate ganache or whipped cream and your cake will nonetheless be scrumptious.
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 blended 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 happy to get inventive! Listed here are some simpler concepts to strive:
- Whipped cream. I really like piping swirls of whipped cream over the topping, in between the mini cannoli pastries.
- Chocolate ganache. You may 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, contemporary berries, chopped nuts or pistachios, maraschino cherries, and crumbled cookies (strive these Italian ricotta cookies!).
- For an oven-free variation, strive my no-bake cannoli cheesecake recipe.
Methods to Retailer Do-it-yourself Cheesecake
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. Nevertheless, in the event you completely should freeze it, ensure to wrap or retailer your cheesecake hermetic. It’s greatest to thaw and luxuriate in inside 1-2 months of freezing.
Extra Cheesecake Recipes to Attempt
Description
Baked cannoli cheesecake is a simple recipe impressed by the traditional Italian dessert! This creamy do-it-yourself cheesecake is completed with a candy mascarpone topping stuffed 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
Elective 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 nice 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 edges of a 9-inch springform pan.
- Bake the crust for 8 – 10 minutes till flippantly golden. Take away from the oven and funky.
- Cheesecake: Scale back oven temperature to 250°F.
- To prep your water bathtub, place a big pan stuffed with 1/2-inch water into the oven whilst you put together the filling. You may 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 edges of the bowl as obligatory.
- Flip the mixer as much as medium and slowly add within the egg combination, scraping the edges of the bowl as obligatory. 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 perimeters 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 clean. Stir within the chocolate chips.
- Unfold the topping on high of the cheesecake. Garnish with mini cannoli and whipped cream if desired.
Key phrases: cannoli cheesecake, cannoli cake, do-it-yourself cheesecake
