Cannoli Cheesecake
Ingredients
- cooking spray
- 2 ¼ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 tablespoons white sugar
- ¼ teaspoon ground cinnamon
- 2 cups whole-milk ricotta cheese
- 1 ½ cups mascarpone cheese
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon lemon zest
- 4 large eggs, at room temperature
- ½ cup cold heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup miniature chocolate chips
Shop ingredients
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Instructions
- Make the crust: Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray paper and sides of the pan with cooking spray.
- Stir graham cracker crumbs, melted butter, sugar, and cinnamon together in a medium bowl until well combined. Press mixture firmly into the bottom and sides of the prepared pan.
- Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
- Let crust cool to room temperature, about 30 minutes, then wrap the outsides of the pan tightly with aluminum foil.
- Make the filling: Beat ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Mix in vanilla, cinnamon, and lemon zest on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
- Pour batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water.
- Bake in the preheated oven until the edges are set and the center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off, crack the door open slightly, and let cheesecake cool slowly, about 1 hour. Remove from the oven; transfer the springform pan to a wire rack and remove the foil.
- Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, then carefully remove the springform pan.
- Make the topping: Beat cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Continue beating on high speed until stiff peaks develop, about 1 minute.
- Spread topping over cheesecake, then sprinkle with chocolate chips.
Source
Original recipe: View Original