Baked ricotta cannoli cheesecake
Creamy and heavenly baked ricotta cannoli cheesecake with dark chocolate ganache and topped with homemade Italian cannoli.
I have a real showstopper for you today! I mean a proper Italian showstopper dessert that will leave your guests or family with their jaws dropped. Ladies and gentlemen, I present you the recipe for the best baked ricotta cannoli cheesecake! Just look at it! It is stunning, isn't it? Or maybe modesty is not my strong point and I am bloody ecstatic that I made such a stunning dessert.
Why is this the best baked ricotta cannoli cheesecake you ever make?
This dessert has it all. The crunchy base is made of homemade Italian cannoli shells. Of course you can substitute it with some biscuits crumbs but I would encourage you and make effort to make homemade cannoli shells. It may be time consuming however you can prepare cannoli shells in advance so there is no pressure to have everything ready in one day. The creamy ricotta cheesecake filling, is sooooo good. The taste is tangy and sweet with a hint of orange zest and vanilla beans. The filling is so lush and dreamy and light, you need to try it. A thick layer of dark chocolate ganache on top adds bitterness and richness and works as a base for a mountain of homemade cannoli.
How to decorate baked ricotta cannoli cheesecake?
When it comes to decorating cakes, sky is the limit, you can decorate it any way you want it. Nonetheless, when I created this recipe I had a very specific cheesecake in mind - the ultimate cannoli cheesecake. I think that adding a pile of homemade cannoli on top makes this dessert look insanely good, I would even say obscene. It is a real showstopper - you see it and you can not stop looking and dreaming about it. It just adds to the dramatic look of the cheesecake and who does not like cannoli on a piece of cannoli cheesecake???????? Anybody?????? Hope not!
Tips to make baked ricotta cannoli cheesecake:
- Make cannoli shells first - I made mine two weeks before making this cheesecake. Store shells in an air-tight container in a room temperature.
- All ingredients to cheesecake filling must be room temperature.
- Baking cheesecake in lower temperature will help to create a very creamy consistency, do not overbake your cheesecake!
- Add a heat-proof dish filled with water on the bottom of your oven while baking cheesecake.
If you want to awe somebody, bribe somebody or maybe seduce them, this cheesecake will help you to get what you want. Honestly, it did the trick in my home :)
Baked cannoli cheesecake is AMAZING in every way. It looks spectacular and tastes like dreams! It is a must to make during Christmas, Easter, Birthday or any occasion you wish!
If you are looking for more cheesecake recipes, I can also recommend you the following:
Chocolate and mint mini cheesecakes
Chocolate and mint baked cheesecake
Click this link if you want to see the best cheesecake recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Buon appetito!
Creamy and heavenly baked cannoli cheesecake with dark chocolate ganache and topped with homemade cannolis.
- 500 g ricotta cheese
- 250 g mascarpone cheese
- 150 g sour cream
- 100 g powdered sugar
- 1 egg (large)
- 3 egg yolk
- 150 g chocolate chips
- 20 g potato starch
- 1 tsp vanilla extract
- 1 orange (washed, zest from one orange)
- 1/4 tsp salt
- 1 portion cannoli shells (from this recipe https://kitchenbyannak.com/recipe/homemade-italian-cannoli-shells/, about 200 g after crushing the shells)
- 80 g butter (melted)
- 8 cannoli (from this recipe http://kitchenbyannak.com/homemade-italian-cannoli/)
- 200 g dark chocolate (chopped)
- 100 ml double cream
- 50 g pistachios (shelled and chopped)
All ingredients for making cheesecake filling should be in a room temperature!!!
Prepare round baking tin, I used 18 cm tin. Line it with baking paper.
Blitz 200 g of homemade cannoli shells in a food processor.
Add melted butter and mix together.
Transfer the mixture to the prepared baking tin and set aside.
Preheat your oven to 150°C Fan.
Add ricotta cheese, sour cream, mascarpone cheese, flour, sugar, vanilla, cinnamon, salt and orange zest into a large bowl, Mix well until all ingredients are fully incorporated.
Add egg and egg yolks and mix slowly until eggs are incorporated.
Stir in chocolate chips.
Transfer the cheesecake mixture on the crushed cannoli base.
Bang the baking tin few times on the counter (it will help to release all the air from the cheesecake).
Fill in a baking tray with water and put it on the bottom of your oven (this cheesecake tastes the best when it is cooked in a water bath).
Transfer the cheesecake to the preheated oven and bake for 20 min.
After 20 min decrease the temperature to 120°C and bake for another 40-45 min.
The cheesecake should be still wobbly in the middle.
When you are done baking, turn off your oven and leave the cheesecake in the oven to cool down.
Transfer cheesecake to the fridge and let it set for few hours (preferably overnight if possible).
Add chopped chocolate into a medium mixing bowl.
Heat cream until hot, but not boiling and pour over the chopped chocolate.
Let it sit for 5 min and then mix well until you get a smooth and thick consistency.
Remove cheesecake from baking tin.
Pour chocolate ganache over cheesecake.
Let it set for 30 min and then arrange cannoli on top.
Please notice, adding cannoli is optional, it will definitely give this wow effect but you can leave it out.
Sprinkle chopped pistachios on top.
Store cheesecake in the fridge but let it come to a room temperature before serving.