Cannoli Cheesecake

By Malooga

My family loves Sicilian Cannoli and ltalian Cheesecake, whats better than combining these two desserts into one?

We make it gluten-free by substituting gluten-free pizzelles instead of cannoli shells.

Ingredients

• 1 (7 ounce) package cannoli shells
• 3 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 4 cups whole milk ricotta cheese
• 1 1/4 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

Details

Servings 10
Cooking time 120mins
Adapted from facebook.com

Preparation

Step 1

Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment.

Crush canolli shells in a food processor, add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.

Beat ricotta cheese, remaining sugar and flour in bowl of electric 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 10 minutes, then 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 4 hours or more. Before serving sprinkle with confectionery sugar. Top with whipped cream if desired.