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Cannoli Cheesecake with Ricotta and Mascarpone Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 86 reviews
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 55 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12–14 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Description

This luscious Cannoli Cheesecake recipe combines the creamy richness of ricotta and mascarpone cheeses with the crisp, cinnamon-kissed crust inspired by traditional cannoli shells. Baked in a water bath for a silky texture and topped with a light ricotta whipped cream and mini chocolate chips, this cheesecake offers all the classic cannoli flavors in a deliciously smooth dessert perfect for celebrations or a decadent treat.

Ingredients

Scale

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 Topping

  • ½ cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 3 tbsp (50g) Galbani Ricotta Cheese
  • ½ tsp vanilla extract
  • Mini chocolate chips for garnish

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking. In a bowl, combine the graham cracker crumbs, melted butter, and sugar thoroughly. Press this mixture evenly into the bottom and up the sides of the springform pan to form the crust. Bake the crust for 10 minutes, then remove and let it cool. Wrap the outside of the pan with aluminum foil tightly to prepare for water bath baking.
  2. Prepare the Filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, combine ricotta, mascarpone, sugar, and flour. Mix on low speed until the mixture is smooth and well combined to avoid incorporating too much air. Scrape the bowl sides to ensure even mixing. Add cinnamon and vanilla extract, mixing again on low speed until combined. Add eggs one at a time, mixing slowly and scraping the bowl as needed to maintain an even batter.
  3. Assemble and Bake: Pour the cheesecake filling into the cooled crust, spreading evenly. Place the springform pan inside a larger roasting pan. Carefully pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, ensuring water does not go above the foil edge. Bake in the oven for 1 hour and 45 minutes, until the edges are set but the center still jiggles slightly when nudged.
  4. Cool Slowly: Turn off the oven but leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the oven door open slightly and allow the cheesecake to cool for another 30 minutes. This gradual cooling helps prevent cracking.
  5. Chill: Remove the cheesecake from the water bath and unwrap the foil. Refrigerate for at least 6-7 hours or overnight until thoroughly chilled and firm.
  6. Prepare Whipped Cream Topping: In a clean mixing bowl, whip cold heavy cream, powdered sugar, ricotta cheese, and vanilla extract on high speed until stiff peaks form.
  7. Decorate and Serve: Remove the cheesecake from the springform pan and spread the whipped cream topping evenly over the top. Sprinkle mini chocolate chips and additional powdered sugar if desired. Refrigerate until ready to serve. Best enjoyed within 3-4 days.

Notes

  • Use room temperature eggs for a smoother filling texture and better incorporation.
  • Covering the springform pan with foil before the water bath prevents water from seeping into the cheesecake.
  • Slow cooling inside the oven is crucial to prevent cracks on the cheesecake surface.
  • The water bath creates a moist environment for gentle baking, resulting in a creamy, custard-like cheesecake.
  • Refrigerate the cheesecake overnight for best flavor and texture.
  • Mini chocolate chips add an authentic cannoli touch but can be omitted or replaced with chopped pistachios or candied orange peel.
  • Allow the crust to cool before pouring the filling to avoid sogginess.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cake)
  • Calories: 420 kcal
  • Sugar: 22 g
  • Sodium: 180 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 135 mg

Find it online: https://yumyy.com/cannoli-cheesecake-with-ricotta-and-mascarpone-recipe/