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This Cannoli Cheesecake recipe is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert. It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!
If you’re in the mood for more tasty Italian desserts, try this Italian Cream Cake or this Classic Tiramisu Recipe. They’ll definitely hit the spot!
The Best Ricotta Cheesecake Recipe
This post is sponsored by Galbani Italian Cheese, but all opinions are my own.
Sometimes I think I should’ve been born Italian, but sadly I don’t have an Italian background at all. My maiden name is actually French and so were my great-grandparents. However, if there’s a couple desserts I love, it’s cannoli and tiramisu. With cannoli, there’s just something about the combination of ricotta and mascarpone cheeses that has the best flavor and such a fun texture. Then with some vanilla, cinnamon and a few mini chocolate chips, it’s heaven! Such a subtly amazing flavor.
If you’ve been around this blog long enough, you’ve surely seen my Cannoli Poke Cake, Cannoli Layer Cake, Cannoli Icebox Cake, Tiramisu Cupcakes and Pumpkin Tiramisu Layer Cake. The Cannoli Poke Cake is where I truly fell in love and ever since then, I’ve been turning the classic Italian dessert into just about every dessert variation I can think of.
How to Make Cannoli Cheesecake
This cheesecake starts with a classic graham cracker crust. It’s got a touch of sugar added to it to sweeten it up. It’s my favorite way to make a graham cracker crust. Once you mix everything together, pre-bake it for about 10 minutes.
While the crust bakes, it’s time for the filling. To start, you’ve got Galbani Ricotta Cheese and mascarpone cheese. Both are softer cheeses, so it doesn’t take much mixing to combine them. In fact, be sure not to over mix them – mascarpone cheese can get a little thin if over mixed. And I’d definitely recommend the Galbani Ricotta – it is SO good! It’s now made in the U.S. but was originally made in Italy more than 130 years ago. Plus, the quality of the cheese is wonderful. Unlike some ricotta, where you really need to be sure to drain it first, the Galbani Ricotta is wonderfully creamy and smooth. I’d normally say to drain the ricotta before using it (and you certainly can), but I didn’t even think it necessary with this one. Love it!
To the cheeses, you’ll add some vanilla extract and ground cinnamon. It adds just the right amount of flavor and spice. The eggs are next and are added one at a time at low speed, to keep from adding too much air to the batter. Air in the batter can cause bubbles that rise to the top while baking and cause cracks. Nobody wants that.
Can You Make Cheesecake Ahead Of Time?
The cheesecake is baked, then is slowly cooled and refrigerated until firm. I usually make the cheesecake the night before so that it has time to firm overnight, then I’ll finish it the next day and serve.
To finish off the cheesecake, I’ve topped it with a ricotta whipped cream. It’s super easy to make – you just toss everything into the mixer and whip on high speed until stiff peaks firm. Spread it on top of the cheesecake, then add some mini chocolate chips. I sprinkled on some powdered sugar because I love the look, but that’s totally optional.
This cheesecake is to die for! Such a perfect cannoli flavor and texture! It’s a little softer than your average cheesecake made with cream cheese just because of the difference in the cheeses, but it’s perfect for a cannoli cheesecake. Now I’ll add it to my list of favorite cannoli desserts. 🙂
More Cannoli Desserts
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Cannoli Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert. It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!
Ingredients
CRUST
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
FILLING
- 20 ounces (566g) Galbani Ricotta Cheese
- 12 oz (339g) mascarpone cheese
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 tsp ground cinnamon
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
WHIPPED CREAM
- 1/2 cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 3 tbsp (50g) Galbani Ricotta Cheese
- 1/2 tsp vanilla extract
- Mini chocolate chips
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.
FILLING
1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
3. Add the cinnamon and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter into the crust and spread evenly.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).
8. Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.
9. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10. Remove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.
11. When the cheesecake is cooled and firm, remove it from the springform pan.
12. To make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13. Spread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.
14. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 470
- Sugar: 26.4 g
- Sodium: 260.9 mg
- Fat: 29.6 g
- Carbohydrates: 41.7 g
- Protein: 10.3 g
- Cholesterol: 133.3 mg
Enjoy!
I baked it for an hour and 30 minutes should I also shorten the next two 30 minute steps?
I don’t have a 9” springform can I use a 10”
You could, it’ll just be a thinner cheesecake and you’ll probably want to reduce the baking time by maybe 15 minutes or so.
Ok great thank you! I will let you know. Thanks for the quick reply! ????
Would it be too much to fold some of the mini chocolate chips into the cheesecake before baking? I plan on topping mine like yours, but I wasn’t sure if it would improve the cheesecake.
I don’t think it’d be too much – just a preference thing on how many chocolate chips you like. 🙂
Can you use this recipe in an instant pot?
I’ve honestly never used an instant pot, but I just recently got one and the first thing I’m going to try as a cheesecake. Hopefully I will know the answer to this question soon!
Please make your print darker or your background a different color it’s hard to see the print. Thank you
So I made this recipe and it was delicious – but for some reason the cake itself came out browner than it looks like in your pictures and was pretty obvious when compared to the cream on top – not sure what I did wrong – any suggestions? Thanks!
Was it more brown on top or on the inside of the cheesecake?
The cheesecake itself was a light brown color throughout. I thought it was from the cinnamon but i followed the recipe and wasn’t sure why it would be different.
It’d be tough for me to say what would cause that. It does almost sound like it’d be from the cinnamon, but I’m not sure.
Can the recipe be made without the plastic liner and just the aluminum foil in the water bath? I never do this and don’t need the added expense of a box of plastic liners lying around the house never to be used. Will not using the plastic liner change the cooking time? Thx.
You don’t have to use the liner – it won’t affect baking time.
Thanks for the recipe!! I found actual cannoli crusts in Bulk Barn this weekend, and this recipe will go perfectly with that as a crust base!! <3
Need to leave out the cinnamon don’t care for taste with it
I just made this deliciousness and loved the flavor of it all. However, the texture was extra gritty. I noticed that I used the low fat ricotta so not sure if that made any difference. Also, with the topping, it got a little runny after the stiff peaks started to form. Other than that, it looked and tasted wonderful! I love your recipes!!
The low fat ricotta is what makes it gritty. I’m not a fan of low fat ricotta because of that. I made this using regular ricotta and it’s really good.
Would it be ok to add chocolate chips in the cheesecake batter? The more chocolate the better ????
It should be fine. 🙂
This sounds delicious and so unique! I feel like a water bath may be too much forme to handle…if I skip that step, does that change the cook time at all?
A water bath can seem intimidating, but it really does make a better cheesecake. Here’s a tutorial I posted showing how I set mine up. If you don’t want to use one though, you will want to reduce the baking time. Without trying it it’s just a guess but I’d say probably bake for 1 hr and 20-30 minutes. The center of the cheesecake should be set but still jiggly. Then follow the same cooling procedure. Just be aware that when not using a water bath, the cheesecake tends to brown around the edges and will likely fall a good bit in the center when cooling.
Cannolis are the best! I love the idea of making a cheesecake with the same flavors!
Thank you for letting me know!!! It will be my Christmas dessert. Can’t wait to try it!!!!
You say this cheesecake starts with a graham cracker crust yet the recipe calls for vanilla wafer crumbs. So which is it? Thank you
Sorry for the error – both would actually work. I’ve updated the recipe to graham cracker crumbs. Thanks for letting me know!
I am a huge cheesecake lover! This looks beautiful and delicious!
This looks amazing!! I always love your cannoli recipes, and I love your cheesecakes, this looks like a dream come true!
And I definitely agree on the ricotta from Gabaldi, it’s the one I use (and the most common brand in France) the first time I read about draining Ricotta, I was surprised because it’s really not necessary with this one!
I can’t wait to try this cheesecake!
Thanks Sophie! I’m glad you enjoy the cannoli and cheesecake recipes. 🙂 And the Gabaldi – it really is great!
if you cannot get this brand do you have to drain the ricotta
That would probably depend on the ricotta. If it looks fairly watery, I would probably try to drain it a bit.