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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 It’s now made in the U.S. but was originally made in Italy more than 130 years ago.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 made this for my daughter’s birthday … it is now the favorite by far of everything i have made of yours. except for maybe the cinnamon roll cheesecake; that might be a tie. oh so good. thank you!
Both are good ones! Glad you’re enjoying them!
Do I need to drain the ricotta, before adding into the filling?
If it seems really watery, then you could. I didn’t, and didn’t have an issue.
Can I freeze this, and if I do, should I add the whipped cream and chocolate chips topping before freezing? How should it be wrapped?
Yes, you can freeze it. Whether or not you add the topping depends on how you want the final result to look. It will look nicer if you add the topping after you thaw the cheesecake because it will be fresh and fluffy and it won’t have been wrapped and frozen. But it should freeze and thaw just fine if you want to add it before freezing it. However you go about it, I would flash freeze it for an hour or two, and then wrap it in a layer or two of clear wrap. If you have a Ziploc bag, you could also put it inside of that or you could wrap it in a layer of foil as well. When you are ready to thaw it, unwrap it thaw it in the fridge.
Love the recipe, but is there an easy way to adjust the measurements for a smaller spring form? I only have a 6inch, and I’m not sure where to start.
I have not made a six inch, but I have a guide to help with various sizes so there may be something useful in there.
Help !!! I’m Making this in a couple hours …..do you let the ingredients come to room temperature first?
You can, but you don’t have to. The cheeses will be soft enough while cool, unlike regular cream cheese.
Just made this for my husband’s birthday and it is DELICIOUS.
Awesome! Glad you enjoyed it!
If I am making this 2 days before serving, should I keep it in fridge and top with whipped cream just prior to serving? Or should I top it with cream after its cooled from baking and let sit in the fridge for 2 days with cream on it? Would it make a difference in keeping the cream fresh?
The whipped cream should do fine if you add it ahead of time and let it sit for a couple of days. But it will be freshest if you add it just before serving. Either way will work.
How many cups of ricotta is 20 ounces.? I can’t wait to make this
It should be roughly 2 1/2 cups.
Can you make whipped cream ahead of time
You can make it ahead of time, but you will want to go ahead and add it to the top of the cheesecake. If you let it sit for too long and then stir it back up, it can deflate.
Can I freeze this?
Yes, that would be fine.
Just made this cheesecake for my moms birthday, it turned out great. I didn’t tell my dad that it was a cannoli cheesecake and when he tasted it he said it tasted just like a cannoli, so this recipe is great for cannoli-lovers! I definitely think setting it overnight is best for a firmer texture, and another tip I have is to make a tiny bit more crust than the recipe calls for- I didn’t have enough to go that far up the sides, but that’s not too big of a deal. Thanks!
So glad you enjoyed it!
When you cool in the fridge overnight, covered or uncovered?
You could do it either way but I usually wait until the cheesecake is at least room temperature or cooler before covering it so that I don’t end up trapping a bunch of condensation in with the cheesecake.
I have made this recipe 3 times In the last 30 days. Everyone loves it! I enjoy baking but for me cheesecakes are somewhat intimidating. Follow the directions and it turns out perfectly every time.
So glad it’s a hit!
Hi! Can I use this recipe to make mini cannoli cheesecakes? If so, how long in the oven for those? And also, can I sub out about 1/2 of the ricotta for cream cheese so that I have a mix of three different cheeses? Thanks.
You could, yes. I’d check my mini cheesecakes for a bit of a guide and how to do the crust and how much filling to add. The baking time of the cannoli ones would be a little longer, but I’d follow the same cooling process.
to make Mini cheesecake version (in silicone mold) would water bath still be suggested?
No, I don’t use a water bath for minis.
I’ve now made this three times and every time it’s perfect …and DELICIOUS! Lots of steps to cool correctly, but that’s what makes it pure perfection. Thank you!
Should you drain ricotta or is fine out of the container
It might depend on the brand, but I’ve never had the need to drain it. I typically use Galbani.