Description
The process of making cannoli is somewhat laborious. But don’t worry – this cheesecake is super easy and has all the flavors of a cannolo.
[gallery ids="1473,1474,1475,1482,1477,1478,1479,1481"]Ingredients
Units
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Cannoli Shell Crust
- 2 cups ground cannoli shells (about 8 or 9 large shells)
- 1/2 cup confectioners’ sugar
- 1/2 tsp cinnamon
- 1 stick butter, melted
Cheesecake
- 24 ounces ricotta cheese
- 1/2 cup sugar
- 1/2 cup confectioners’ sugar
- 4 Tbs cake flour
- 1 tsp salt
- 3 eggs
- 2 egg yolks
- 3 tsp vanilla
- 1 cup heavy cream
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Make the cannoli shell crust: In a large bowl, mix all ingredients for the crust together with a fork. Spoon into the bottom of a springform pan. To form the crust, press down with the bottom of a glass. Most springform pans are nonstick, so no need for buttering or lining the pan to prevent the cheesecake from sticking.
- Make the cheesecake: In a standing mixer with a paddle attachment, beat the ricotta and sugars for at least 5 minutes. Add flour and salt. Mix to combine. Add the eggs and egg yolks, one at a time mixing well after each addition. Make sure to scrape the sides and bottom of the bowl to ensure all the cheese is well incorporated. Add vanilla extract and mix to combine. With the mixer on low speed, add the heavy cream. Mix to combine.
- Bake the cheesecake: Place the springform pan into a large turkey bag. Do not tie the top over the cheesecake, just roll down the excess plastic along the top of the pan. Place the pan into a deep-dish casserole dish or lasagna pan. Pour cheesecake mixture onto the crust. Dust the top with the cinnamon.
- Pour water around the bag to create a water bath. You don’t have to have to the water come completely to the edge of the pan, but it should come up at least ¾ of the side of the pan. It is usually easier to pour the water in once the pan has been place in the oven (so you aren’t trying to transport a pan filled with water across the kitchen).
- Cook for 60-70 minutes, or until golden brown on top. When removing the pan from the water bath, it is easiest to remove the turkey bag and pan from the water bath. Allow the pan containing the water to cool overnight. Then you can safely remove the pan and room temperature water the next morning from the oven. Refrigerate overnight or until completely chilled.
- Prep Time: 30 minutes
- Cook Time: 1 hour