Homemade Cannoli Cheesecake (Print Version)
Ingredients:
01 -
1 ½ cups graham cracker crumbs.
02 -
¼ cup granulated sugar.
03 -
½ cup unsalted butter, melted.
04 -
1 teaspoon ground cinnamon (optional).
05 -
24 oz ricotta cheese, drained.
06 -
8 oz cream cheese, softened.
07 -
1 cup powdered sugar.
08 -
2 teaspoons vanilla extract.
09 -
1 teaspoon almond extract.
10 -
3 large eggs.
11 -
½ cup mini chocolate chips.
12 -
1 cup whipped cream.
13 -
¼ cup mini chocolate chips (for topping).
14 -
Chopped pistachios (optional).
15 -
Powdered sugar for dusting (optional).
Instructions:
01 -
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
02 -
In a bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and optional ground cinnamon.
03 -
Firmly press the crumb mixture into the bottom of the springform pan and bake for 8-10 minutes. Let cool.
04 -
In a large bowl, blend the ricotta and cream cheese until smooth. Gradually add the powdered sugar and mix until well incorporated.
05 -
Mix in the vanilla extract, almond extract, and eggs one at a time, beating on low speed until combined.
06 -
Gently fold in the mini chocolate chips.
07 -
Pour the cheesecake filling over the cooled crust, smoothing the top evenly.
08 -
Bake for 50-60 minutes, until the center is set but still jiggly.
09 -
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
10 -
Refrigerate the cheesecake for at least 4 hours or overnight.
11 -
Before serving, top with whipped cream, additional mini chocolate chips, and chopped pistachios if desired. Dust with powdered sugar for a final touch.
Notes:
01 -
This Homemade Cannoli Cheesecake combines the creamy richness of ricotta and cream cheese with the delightful crunch of mini chocolate chips and a graham cracker crust.
02 -
Optional pistachios and powdered sugar add a touch of elegance and extra flavor.