CANNOLI CHEESECAKE

This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that truly tastes like the classic Italian dessert – with a cheesecake twist! It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!
CANNOLI CHEESECAKE

INGREDIENTS
CRUST

  1. 2 ¼ cups (302g) graham cracker crumbs
  2. ½ cup (112g) salted butter, melted
  3. 3 tbsp (39g) sugar

FILLING

  1. 20 ounces (566g) Galbani Ricotta Cheese
  2. 12 oz (339g) mascarpone cheese
  3. 1 cup (207g) sugar
  4. 3 tbsp (24g) all purpose flour
  5. 1 tsp ground cinnamon
  6. 1 tbsp vanilla extract
  7. 4 large eggs, room temperature

WHIPPED CREAM

  1. 1/2 cup (120ml) heavy whipping cream, cold
  2. 5 tbsp (36g) powdered sugar
  3. 3 tbsp (50g) Galbani Ricotta Cheese
  4. 1/2 tsp vanilla extract
  5. Mini chocolate chips


INSTRUCTIONS
CRUST

  • Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  • Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
  • Bake the crust for 10 minutes, then set aside to cool.