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Mascarpone Ricotta Cannoli Cheesecake Recipe

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★★★★★

4.7 from 50 reviews

This Mascarpone Ricotta Cannoli Cheesecake combines the creamy richness of mascarpone and ricotta cheeses with the delightful crunch of a graham cracker crust and mini chocolate chips folded throughout. It’s a luscious, baked dessert that captures the essence of classic cannoli flavors in a smooth, creamy cheesecake form, finished with a light dusting of powdered sugar for a beautiful presentation.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted

For the Filling:

  • 2 cups ricotta cheese (preferably whole milk ricotta)
  • 1 cup mascarpone cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ½ teaspoon cinnamon
  • ½ cup mini chocolate chips

For Dusting:

  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly to ensure the cheesecake doesn’t stick.
  2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter, stirring until the mixture is well incorporated. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust layer.
  3. Prepare the Filling: In a large bowl, beat together the ricotta cheese, mascarpone cheese, and granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the cheese mixture, beating well after each addition until fully blended. Next, stir in the vanilla extract, lemon zest, and cinnamon until evenly combined.
  5. Fold in Chocolate Chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the batter to avoid overmixing and breaking the chips.
  6. Assemble and Bake: Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula. Place the pan in the oven and bake for 50 to 60 minutes, until the edges are set but the center still jiggles slightly when shaken.
  7. Cool in Oven: Once baking time is complete, turn off the oven, leaving the cheesecake inside. Let it rest in the oven for 1 hour to gently finish cooking and prevent cracking.
  8. Cool at Room Temperature: Remove the cheesecake from the oven and allow it to cool completely at room temperature for thorough cooling before refrigeration.
  9. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight. This chilling time allows the flavors to meld and the texture to firm up perfectly.
  10. Serve: Before serving, optionally dust the top with powdered sugar. Slice using a sharp knife and serve chilled for the best taste and texture experience.

Notes

  • Use whole milk ricotta for a creamier and richer texture in the cheesecake.
  • Avoid overbaking to prevent cracks and maintain a smooth, creamy center.
  • The cheesecake is best when chilled overnight to allow flavors to fully develop and the texture to set properly.

Keywords: Mascarpone cheesecake, Ricotta cheesecake, Cannoli cheesecake, Italian dessert, baked cheesecake, chocolate chip cheesecake

Find it online: https://cookwithlea.com/mascarpone-ricotta-cannoli-cheesecake-recipe/