Cannoli Cheesecake

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Difficulty: Medium - experience needed


1 1/2 cups graham cracker crumbs
2 tablespoon granulated sugar
1/4 cup butter, melted

3 tubs (475 g/each) Extra Smooth Ricotta Cheese
1 1/2 cups granulated sugar
1/2 cup all purpose flour
1 tablespoon vanilla extract
2 teaspoon freshly grated orange peel
7 eggs, lightly beaten
1/3 cup miniature chocolate chips


Preheat oven to 350ºF. Wrap all outside sides and bottom of a 9” spring form pan securely with a double layer thickness of aluminum foil. Combine all of the crust ingredients together and press evenly across the bottom and 1/2” up the sides of the pan. Bake for 10 minutes; allow to cool before filling. In a large bowl beat Ricotta Cheese and granulated sugar until smooth. Beat in flour, vanilla and orange peel. Add beaten eggs one at a time and blend on low speed only until blended in. Carefully pour into prepared pan and sprinkle with chocolate chips. Place in a large baking pan and add 1” of hot water to the pan. Bake for 75 minutes or until center is almost set. Carefully remove pan from oven and lift out spring form pan from pan of water and place on a wire rack to cool for 10 minutes. Remove aluminum foil; run a sharp knife around edge of pan to loosen; allow to cool an additional hour and remove side of pan.


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