Description
Sicilian cannoli cheesecake blends creamy ricotta with crisp pastry shells in a luscious dessert. Smooth filling and crunchy texture create a delightful Italian-inspired treat you’ll savor to the last bite.
Ingredients
Scale
- 16 oz (454 g) mascarpone cheese, room temperature & drained
- 15 oz (425 g) ricotta cheese, room temperature & drained
- 4 large eggs
- ½ cup (85 g) mini chocolate chips
- 1 ¼ cups (250 g) granulated sugar
- 2 tbsps all-purpose flour
- 2 tsps vanilla extract
- ½ cup (113 g) unsalted butter, melted
- 2 cups (240 g) waffle ice cream cone crumbs (about 12 cones)
- 1 tsp fresh orange zest
- ¼ tsp cinnamon
- ½ tsp salt
- 1 tbsp granulated sugar
- 1/8 tsp salt
- Boiling water (enough to fill a large roasting pan about halfway)
- Mini chocolate chips (optional)
- Whipped cream (optional)
- Chopped pistachios (optional)
- Maraschino cherries (optional)
Instructions
- Pan Preparation: Meticulously coat springform pan with butter and wrap exterior completely in aluminum foil to prevent water infiltration during baking.
- Crust Creation: Pulverize waffle cone crumbs with sugar and salt, then integrate melted butter until achieving a cohesive mixture. Press firmly into pan’s base and lower sides, creating an compact, even foundation.
- Crust Roasting: Transfer crust to baking sheet and roast in preheated oven until edges transform into a golden-brown hue, approximately 10 minutes. Cool completely while reducing oven temperature.
- Cheese Blend: In a spacious mixing bowl, whip mascarpone and ricotta until achieving a luxuriously smooth consistency. Gradually incorporate sugar, flour, vanilla extract, orange zest, cinnamon, and salt, blending thoroughly.
- Egg Integration: Introduce eggs individually into the mixture, ensuring complete incorporation and scraping bowl’s sides between additions.
- Layering Technique: Divide cheesecake batter into two portions, strategically layering with scattered chocolate chips between each section.
- Water Bath Baking: Position springform pan within a larger roasting vessel, surrounding with boiling water reaching halfway up the pan’s exterior. Bake at precise temperature, monitoring for a subtle center jiggle, indicating perfect doneness after 70-85 minutes.
- Cooling Process: Remove from oven and allow gradual cooling with door slightly ajar, promoting even temperature reduction. Refrigerate for minimum 4 hours or overnight to achieve optimal texture and flavor melding.
- Presentation: Carefully release springform’s latch and transfer to decorative serving platter. Garnish with powdered sugar, additional chocolate chips, or fresh berries to enhance visual appeal and flavor complexity.
Notes
- Seal Pan Securely: Wrap springform pan entirely in aluminum foil to prevent water leakage during water bath baking, ensuring a perfect cheesecake texture.
- Master Crust Technique: Toast waffle cone crumbs until golden-brown for enhanced nutty flavor and crisp foundation, creating a delectable base that elevates the entire dessert.
- Blend Batter Smoothly: Incorporate eggs one at a time, mixing thoroughly and scraping bowl sides to guarantee uniform texture and prevent lumpy cheesecake mixture.
- Chill for Perfection: Refrigerate cheesecake for minimum 4 hours or overnight, allowing flavors to meld and achieving optimal creamy, dense consistency that melts in your mouth.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 392
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg