Cannoli Cheesecake

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Preparation time: 25 minutes
Cooking time: 65 minutes plus chilling

Difficulty: Easy - for beginners
Serves: 12 servings


•3 cartons (15 ounces each) ricotta cheese
•1-1/2 cups sugar
•1/2 cup all-purpose flour
•3 teaspoons vanilla extract
•2 teaspoons grated orange peel
•7 eggs, lightly beaten
•1/3 cup miniature semisweet chocolate chips
•1/4 cup chopped pistachios


•Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
• In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange peel. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 350° for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Refrigerate overnight. Sprinkle with pistachios. Yield: 12 servings.


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