Cannoli Cheesecake

I have always made my “New York Cheesecake” to my family’s delight, but recently I made this Cannoli Cheesecake and the family went WILD! This will soon be a new favorite in your house too!

** NOTE: You must have a springform pan to make this dessert

Tip: Anytime I make a cheesecake, I leave it in the springform pan while it sits in the refrigerator and only remove the outside spring just prior to serving.

Cannoli Cheesecake

Course: DessertCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

375

kcal

Make 1 day ahead

Equipment needed (see below)

Must have a 9″ spring form pan
Must have a large lasagna-type dish to put a spring form pan in to create a water bath.

Ingredients

CRUST
1 1/2 cups (325ml) gram cracker crumbs
2 tablespoons (30ml) granulated sugar
1/4 cup (60ml) butter, melted
FILLING
3 lbs ricotta cheese
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
1 tablespoon vanilla extract
2 teaspoons freshly grated orange peel
7 eggs lightly beaten
1/3 cup miniature chocolate chips

Directions

Preheat oven to 350° (175C)
Wrap all sides and bottom (outside of pan) of a 9″ springform pan securely with a double layer thickness of aluminum foil.
Combine all of the crust ingredients together and press evenly across the bottom and half up the sides of the pan. Bake for 10 minutes; allow to cool before filling.
In a large bowl, beat ricotta cheese and granulated sugar until smooth.
Beat in flour, vanilla, and orange peel.
Add beaten eggs, one at a time, and blend on low speed only until incorporated (do not overmix).
Carefully pour into the prepared pan and sprinkle with chocolate chips.
Place in a large baking pan (I use a lasagna-size pan) and add 1 inch of hot water to the pan. (This creates a water bath for the cheesecake to cook; creating a moister cake)
Bake for 75 minutes or until the center is almost set. Carefully remove the pan from the oven and lift out the springform pan and place it on a wire rack to cool for 10 minutes.
Remove aluminum foil. Run a sharp knife around the edge of the pan to loosen it. Allow to cool for about a 1/2 hour and then put in the fridge until ready to serve.