Cannoli Cheesecake

 

 

Is it pathetic that all I remember about certain events are what the food was?

 

One of the best things about my passed birthdays was a chocolate raspberry cake I made.

 

And the one thing I remember the most about a hotel at the Lake was their cannolis in their buffet. Not only was the buffet amazing but the cannolis were to die for. I might have had three? Did I say might, because I 110% did....

 

When I was pregnant with my 1st son I found out Whole Foods had cannolis in their bakery... Needless to say, you would know where to find my husband at 9 pm on any given night.

 

So when I found this recipe for Cannoli Cheesecake, I knew I had to make it.

 

It was probably the best decision I ever made...

 

For the Crust:

2 cups crushed Nilla Wafers

3 Tablespoons  granulated sugar

7 Tablespoons butter, melted

 

Cheesecake filling:

3 (8-ounce) packages of cream cheese, room temp (use a good brand people! Store brand does not cut it for cheesecakes)

1 cup ricotta cheese

2 Tablespoons flour

pinch of salt

1 1/4 cups granulated sugar

1/3 cup mini chocolate chips

zest of 1 medium orange

1 Tablespoon vanilla

4 eggs, room temperature

Powdered sugar for dusting

 

Preheat oven to 375 degrees. In a medium bowl mix together the crust ingredients and press evenly into the bottom of a 9-inch spring form pan. Bake in the preheated oven for 10 minutes or until the crust is golden brown. Remove crust, lower oven temperature to 300 degrees and set to the side to cool.

 

Start on your filling ingredients by placing the cheeses, flour, and pinch of salt in a large bowl and beating until light and fluffy (about 5 minutes). Scrape the bowl often to insure that there are no large lumps of cheese and everything is well blended. Add in the granulated sugar and beat until smooth. Mix in the chocolate chips, orange zest and vanilla just until combined, do not over mix.  Add in the eggs, one at a time, beating after each addition. Pour filling into crust and bake for 55-65 minutes. Check on the cheesecake right at the 55 minute mark. Unfortunately, over baking can cause your cheesecake to crack (as happened to mine) so cook it just until the edges are puffed and the center is still wobbly.

Remove from the oven and cool completely on a wire rack then cover and place in the refrigerator for 6-8 hours.

(Don't judge a cheesecake by its cracks!)

 

Dust with powdered sugar and serve!

 

This cheesecake tastes just like cannoli filling and the orange zest adds just the right zing.

 

Make this cheesecake today... you won't regret it!