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Friday, October 7, 2011

Cannoli Cheesecake!

My family loves Italian Cannoli and ltalian Cheesecake, whats better than combining these two desserts into one? 

 
                                                                      
Cannoli Cheesecake

Ingredients

  • 7 oz pkg cannoli shells
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 4 cups whole milk ricotta cheese
  • 1 1/4 cups sugar
  • 1/4 cup flour
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon orange zest
  • 5 large eggs
  • 1/3 cup mini chocolate chips
  • Confectioners sugar for sprinkling
  • Directions
  • Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment. Crush canolli shells in a food processor, add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.
  • Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add heavy cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
  • Bake for 1 hour and 10 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set and edges are turning golden/light brown.  Remove from oven and run knife around rim of pan to loosen edges of cake.  Refrigerate 4 hours or more.  Remove rim of cheesecake pan.  Before serving sprinkle with confectioners sugar.  Top with whipped cream if desired. Store leftovers in refrigerator, serves 10.

 
Enjoy!~

     




      72 comments:

      1. I'm with your family, you've just combined the best of 2 possible worlds! Pinned.

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      2. I just gained 10 pounds reading this...Sooo worth it, though! Love it Rosie. Will definitely have to make this at LEAST once :)

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      3. OMG! Two delicious recipes in one. Have to try it one day.

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      4. Making this now...Hope it comes out as good as this picture looks!!!

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      5. do you cool the cake before you refrigerate it

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        1. Yes, you're going to cool it a bit to room temp, then remove sides of pan and refrigerate for 4 hours or overnight :)

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        2. Just completed my cheesecake & It looks amazing!!! smells amazing!!! four and 1/2 more hrs to go!!!

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        3. Wonderful, so happy to hear that!!!! Enjoy :)

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      6. Going to make this today, just want to make sure the wiping cream is not wiped prior to adding into the ricotta batter?

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        1. Hi, so glad you're making this ~ no you don't have to whip the heavy whipping cream, just add it into the batter in its liquid form :)

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      7. If you use ricotta impasata (dryer) do you need the flour?

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        1. I'm not sure, I think it would work without it since there is less moisture, please comment back if you tried it as to how it turned out :)

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        2. Made it with the ricotta impasata and no flour. Came out sooooo good. creamy and smooth. It was a big hit for Christmas Day dessert. Thanks for the Recipe. A definite keeper in my house.

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        3. Thanks for the update, I'm so happy to hear!!! Happy Holidays :)

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      8. It was not sweet enough> I think I would add 1 cup confectionery sugar to recipie

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        1. Nancy ~ thanks for your comment, if you try that let us know how it comes out. We feel the 1 1/14 cups sugar is plenty sweet for us, but tweak it to your liking :)

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      9. Where do you get cannoli shells?

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        1. They can be found in Italian specialty stores and Uncle Giuseppe's Supermarkets :)

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      10. My birthday is on Friday, guess what im requesting!! My brother makes the best cheesecake so im going to have him try something new!! Fell in love when i seen this!

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        1. Nice!!! Happy Birthday and thank you for your sweet comment :)

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      11. Great recipe. Two things that I would do differently, Use a 10 inch springform pan because of the volume and I have a Kaiser pan that is darker in color and I should have lowered the temp 25 degrees. Maybe put that info in the directions to help others out and not have the temp too high. Thanks. I made this for my granddaughter's 18th birthday, a combo of her two favorites. Cheesecake and Cannoli's.

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        1. Sorry for not replying sooner, just found your comment. Thanks for your feedback, did your cake overcook at that temp and was the volume too high for your pan? I have made it before in a 10 " pan and found my cake to be too short, I prefer it in the 9" pan. Please let us know how yours came out, it helps us and readers tweak it to their preferences and likings, hope your granddaughter liked it :)

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      12. How much in cups is cannoli shells after they are crushed in food processor?

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      13. Having trouble finding ricotta impessata ... Any suggestions for purchasing it? Thanks!

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        1. Hi, sorry I don't know where to find it, I used whole milk ricotta cheese -- polly- o brand found in grocery stores

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      14. the cheesecake was excellent, but i did not like the cannoli shells for the crust. I think a graham cracker crust would have been better.I made it for Easter and everyone loved it.

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        1. Thank you! I appreciate your comment, I agree that graham cracker would work very good too :)

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      15. Jarrelle CuozzoMay 8, 2014 at 2:12 PM

        Hi there! I came across this recipe and I am going to make it for Mother's Day. . . we are all Italian so this will be a hit I am sure! Quick question. . . do you use parchment paper for the whole pan or just the bottom?? And do you butter the paper??
        Also, if I use a 10 inch springform pan should I tweek my cooking time??
        Thanks so much and I look forward to hearing back from you!!

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        1. Hi, sorry for delay in replying ~ I lined just the bottom portion with parchment ~ this step isn't necessary but may make removing it from pan a bit easier, I'm not sure about changing cooking time if you use the 10" pan, I've made it before in that size and kept it the same and it turned out fine :)

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      16. this cannoli cheesecake looks delicious and yummy. it makes me hungry!! wonderful recipe. i want to try this recipe for desert for my little girl. she will surely crave for it. people making recipes like this is great. looking forward for more delicious recipes from you.

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      17. Made this tonight for a family gathering tomorrow. Only thing I did different was used a cinnamon graham cracker crust and omitted the orange zest. It came out looking fantastic! There are a few cracks, not too sure what I did wrong there, but after I decorate it no one will be able to tell. ;) Thank you so much for the recipe, I can't wait for tomorrow afternoon!

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        1. Hi Cami, I'm so happy to hear that! Whipped Cream is good for covering those cracks, hope everyone loves it, feel free to post a pic on my facebook page, would love to see it: https://www.facebook.com/pages/Rosies-Country-Baking/155551561166160?ref=hl

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        2. Cami try taking a 9x13 baking dish half filled with water and set it on the rack under the cheesecake while baking, The water will infuse more moisture into the cake making the cake crack less

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      18. Do you need to drain the Ricotta Cheese in a strainer before using?

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        1. John, I didn't drain it and it was fine, I don't think its necessary. Rosie

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      19. I love this recipe made it twice it's delicious! however, everytime I make it it comes out nice and thick and then during cooking it falls about two inches, any tips or suggestions?

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        1. Thank you! That has happened to me sometimes too, I found this tip about falling cheesecakes and how we mix in the eggs: Eggs: When mixing the ingredients (especially the eggs) together, beat at medium speed just until smooth. Add the eggs, one at a time only, on the slowest speed possible and scrape both beater and bowl. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Overbeating can also cause cracks to form in the cheesecake as it bakes. This tip is from whats cooking America: http://whatscookingamerica.net/Cake/cheesecaketip.htm

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      20. this looked so delicious I had to try it out :) It's baking as we speak! Can't wait to try it and see how it tastes! Thank you for sharing your recipe.

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      21. I have found that when using ricotta cheese for a cheesecake after done baking shut the oven off and crack the door and let it sit in the oven for an hour. It helps the cheesecake from shrinking because it does not get a draft

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      22. Rosie, I only have an 8 inch pan and an 11 inch pan! No time to buy a new one. Will either of those sizes work, and if so, which do you recommend? Thank you!

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        1. I would recommend the 8", it might be a little higher cheesecake and you may need to adjust your cooking times but it should work fine :)

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        2. Thank you!! Happy Holidays! I will let you know how it turns out!

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        3. Your welcome, happy holidays to you and please let me know, I'd love to see a picture if you'd like to post it on my facebook here: https://www.facebook.com/pages/Rosies-Country-Baking/155551561166160?ref=hl

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      23. Rosie, it worked out beautifully! I will take a photo on Thursday. Thank you!!!

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      24. Hi. I'm making this for my brothers for the pro bowl this Sunday. Can I use the wet ricotta like Polly o?

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        1. That sounds nice Stevie ~ yes Polly O works great, that's what I used :)

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        2. I accidentally put in six eggs instead of five. Will this mess up my cheesecake?

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        3. I don't know how this will effect it Stevie - let me know how it turned out!!

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      25. I just made it for surprise for my husband, I stupidly didn't check my ingredients before I went to the store so I had to substitute some brown sugar (granuals) as I didn't have enough but read it makes it moister so I only used a heaping cup of reg and brown. Hope it works, I will let you know when I eat it... cant wait

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      26. My cheesecake came out more like a custard!

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      27. Replies
        1. Hi Kathleen, - right under the recipe, just before the comments start - there are icons for sharing - there's a print button first and then small icons, there is one with a "P" press that to pin to pinterest. Thanks for your interest :)

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      28. Hi, do you line the sides of the springform pan as well as the bottom, or just the bottom?

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        1. I line just the bottom, it makes it easier when removing from the pan, but it is not necessary

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      29. Hi Rosie, im making this right now. With 10 minutes left i checked on it and the middle seems pretty liquidy still. Should i keep it for another 10 min?

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        1. So sorry I didn't see your question! Hope your cheesecake turned out all right. Bake it until it is almost set, it still should be a little jiggly if you shake the pan, but now liquidy.

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      30. I made this and it tasted more like cannoli in cheesecake form than a cheesecake. Not a bad thing in any way! I told mom about it, and she wants me to bring 2 of them for Thanksgiving. This is going to be our most delicious holiday yet! 1 with chips, 1 without, for those of us who prefer to skip the chips. I'm just hoping there'll be leftovers for me to take home!

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        1. That's wonderful Dee, I'm so happy to hear!!! Happy Holidays <3

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      31. ROSIE WHERE DO YOU GET THE CANNOLI SHELLS

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        1. Hi Heather - I found them in my Italian specialty store and in the Italian supermarket - Uncle Giuseppe's

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      32. I am making this right now... i did change it a bit... used graham and i omitted 1 cup of the ricotta and added 1 package of cream cheese... I can't wait

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      33. I have made this cake several times and it is a huge hit with friends and family. It is the perfect combo of cheesecake and canonoli's. Thanks sooo much for sharing!

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        1. Awww, thank you so much for your sweet comment, I am so glad you have enjoyed this wonderful cheesecake, Happy Holidays!!!
          Rosie

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      34. Making this tomorrow for Christmas, can't wait to try it!

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