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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 youโre in the mood for more tasty Italian desserts, try this Italian Cream Cake or this Classic Tiramisu Recipe. Theyโll 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 shouldโve been born Italian, but sadly I donโt have an Italian background at all. My maiden name is actually French and so were my great-grandparents. However, if thereโs a couple desserts I love, itโs cannoli and tiramisu. With cannoli, thereโs 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, itโs heaven! Such a subtly amazing flavor.
If youโve been around this blog long enough, youโve 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, Iโve 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. Itโs got a touch of sugar added to it to sweeten it up. Itโs 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, itโs time for the filling. To start, youโve got Galbani Ricotta Cheese and mascarpone cheese. Both are softer cheeses, so it doesnโt take much mixing to combine them. In fact, be sure not to over mix them โ mascarpone cheese can get a little thin if over mixed. And Iโd definitely recommend the Galbani Ricotta โ it is SO good! Itโs now made in the U.S. but was originally made in Italy more than 130 years ago.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. Iโd normally say to drain the ricotta before using it (and you certainly can), but I didnโt even think it necessary with this one. Love it!
To the cheeses, youโll 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 Iโll finish it the next day and serve.
To finish off the cheesecake, Iโve topped it with a ricotta whipped cream. Itโs super easy to make โ 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 thatโs totally optional.
This cheesecake is to die for! Such a perfect cannoli flavor and texture! Itโs a little softer than your average cheesecake made with cream cheese just because of the difference in the cheeses, but itโs perfect for a cannoli cheesecake. Now Iโll add it to my list of favorite cannoli desserts. ๐
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 ยผ cups (302g) graham cracker crumbs
- ยฝ 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 325ยฐF (163ยฐC). 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 300ยฐF (148ยฐC).
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 donโt 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!
If these were made in smaller, individual size springform pans, what would your suggestion be in length of time to bake?
It depends on the size. I have a guide to adjusting cheesecake sizes that might be helpful.
I was really looking forward to trying recipe after reading some of the rave reviews in the comments. We decided on an Italian theme for our Christmas dinner, so I thought this would be a great option for dessert. But boy was I wrong. I followed the recipe to a โtโ, but still ended up having to bake the cheesecake for 30 minutes longer than the time-frame indicated in the recipe in order for the top to look done. It looked practically golden brown. When we went to eat the cheesecake, it was still very wet, grainy, and just did not taste good at all. I thought maybe it just hadnโt had enough time to set. I took it out to look at it again 2 days later, and it was the same. It still looked chunky, watery, and overall very disappointing. Will not be making this again.
You are correct that is has great reviews, and Iโm quite confident in the recipe. Iโm very sorry you had trouble with it. Itโs hard to say for sure why it didnโt cook properly. It sounds like you baked it for quite a while, so Iโm not sure if itโs your oven. With the ricotta in the cheesecake, itโs also possible that you have a very watery ricotta and needed to strain it first. If it had too much water, that would certainly make it need longer to bake and could mess with the final texture.
Iโm not usually one to comment, but this recipe waranted one, the cheesecake was fantastic!
Itโs everything you said and more. I did make a biscoff cookie crust, but otherwise followed the recipe to the letter โค๏ธ
Awesome! Iโm so glad you enjoyed it!
Can I place a pan of water on the rack below the cheesecake rather then placing the cheesecake pan inside a larger pan of water without changing the cooking time?
You can. I donโt think it works quite as well, but you can.
This was delicious! I did bake it about 10 minutes longer than listed. It tastes just like a cannoli- well done! It will make a great Christmas dessert! Thanks so much!
Awesome! So glad you enjoyed it!
Can I replace the mascarpone for more ricotta? Itโs the only cheese I have on hand. I imagine the texture will be slightly grainier than with mascarpone, but flavour-wise, it should be ok?
I think it really depends on your preference. If thatโs what you have on hand, it should be fine. I personally like the flavor of mascarpone cheese a little better. But it should bake fine with the ricotta.
I have some concerns with the time that this cheesecake sits in the oven and after words still in the oven in the bath. I feel like it will be way overcooked.
I understand, but itโs not overcooked. I use this same process with all of my cheesecakes and it works beautifully.
For the cannoli cheesecake do the cheeses have to be drained
Mascarpone cheese it doesnโt ever need to be strained, but you could strain the ricotta cheese. I did not. But the brand I get usually doesnโt have extra water sitting in the container when you open it. If yours does, Iโd pour that out. I hope that helps!
Yes that helps a lot Thank You
I make this every year for my sonโs birthday. He requests it. Our family loves it
Iโm so glad itโs a hit!