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Cannoli Cheesecake

Course: Dessert
Cuisine: Italian



  • 1 1/2 cups 325ml graham cracker crumbs
  • 2 tablespoons 30ml granulated sugar
  • 1/4 cup 60ml butter, melted


  • 3 lbs. smooth 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


  • 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 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 center is almost set. Carefully remove the pan from oven and lift out springform pan and place on a wire rack to cool for 10 minutes.
  • Remove aluminum foil. Run a sharp knife around edge of pan to loosen. Allow to cool about a 1/2 hour and then put in fridge until ready to serve.


Garnish with candied oranges or pistachios, if desired.