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Mascarpone Ricotta Cannoli Cheesecake Recipe

Mascarpone Ricotta Cannoli Cheesecake Recipe
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4.7 from 6 reviews

Indulge in the best of both worlds with this Mascarpone Ricotta Cannoli Cheesecake that marries the creamy richness of cheesecake with the classic flavors of an Italian cannoli. Each bite is a delightful blend of flavors and textures, featuring a smooth filling speckled with mini chocolate chips.

Ingredients

For the Crust:

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

For the Filling:

  • 2 cups ricotta cheese
  • 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 oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Make the crust: Mix graham cracker crumbs with melted butter. Press firmly into the pan’s bottom.
  3. Prepare filling: In a large bowl, beat ricotta, mascarpone, and sugar until smooth.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and cinnamon.
  5. Fold in chocolate chips gently so they’re evenly distributed.
  6. Pour the batter over the crust. Smooth the top.
  7. Bake for 50–60 minutes, until the center is mostly set but slightly jiggly.
  8. Turn off the oven and let the cheesecake rest inside for 1 hour. Remove and cool completely at room temperature.
  9. Refrigerate for at least 4 hours or overnight.
  10. Before serving, dust with powdered sugar, slice, and enjoy!

Notes

  • Use whole milk ricotta for a creamier texture.
  • Avoid overbaking to prevent cracks.
  • Best when chilled overnight.

Nutrition

Find it online: http://bitezly.com/mascarpone-ricotta-cannoli-cheesecake-recipe/