Italian Ricotta Cannoli Cheesecake
Ingredients:
- 7 oz pkg cannoli shells
- 3 tablespoons unsalted butter melted
- 2 tablespoons sugar
- 4 cups whole milk ricotta cheese
- 1 1/2 cups sugar
- 1/4 cup flour
- 1/2 cup whipping cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon orange zest
- 5 large eggs
- 1/3 cup mini chocolate chips
- Confectionery sugar for sprinkling
- Optional: Almonds
Directions:
- Preheat oven to 350 degrees
- Line a 9 inch spring form pan with parchment
- Crush cannoli shells (food processor works best), add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs
- Press crumbs firmly onto bottom of pan and bake for 10 minutes then let cool
- Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer (or hand mixer), on medium until well blended
- Add whipping cream, vanilla and zest; mix well
- Add eggs, 1 at a time, mixing just until blended after each addition
- Pour over crust
- Bake for 1 hour and 15 minutes
- Sprinkle top with the chocolate chips delicately, pressing chips in lightly
- Continue to bake 10 more minutes or until center is almost set
- Run knife around rim of pan to loosen cake
- Cool before removing rim of pan
- Refrigerate for 4 hours or more
- Before serving sprinkle with confectionery sugar
- Top with whipped cream if desired
- Store leftovers in refrigerator
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