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Cannoli-Style Cheesecake

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PREP TIME
35 min
COOKING TIME
115 min
TOTAL TIME
420 min
SERVINGS
12 servings
Dessert
Cannoli-Style Cheesecake
Ingredients
  • cooking spray
  • 2 1/4 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons white sugar
  • 1/4 teaspoon ground cinnamon
  • 2 cups whole-milk ricotta cheese
  • 1 1/2 cups mascarpone cheese
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon lemon zest
  • 4 large eggs, at room temperature
  • 1/2 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup miniature chocolate chips
Instructions
1
Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray the paper and sides of the pan with cooking spray to prevent sticking.
2
Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl until everything is well incorporated. Press the mixture firmly into the bottom and sides of the prepared pan to create a solid base.
3
Bake in the preheated oven until the crust is lightly toasted and firm, taking about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C) for further baking.
4
Allow the crust to cool completely to room temperature, which should take around 30 minutes. Then, wrap the outsides of the pan tightly with aluminum foil to prevent drying out.
5
Prepare the filling by beating ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until the mixture is smooth. Make sure to scrape down the sides of the bowl with a spatula as needed.
6
Mix in vanilla, cinnamon, and lemon zest on low speed until everything is well combined. Add eggs one at a time, beating on low speed until the mixture is smooth and even.
7
Pour the batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water to prevent overcooking.
8
Bake in the preheated oven until the edges are set and the center is slightly jiggly, taking around 1 hour 45 minutes to 2 hours. Turn the oven off and crack the door open slightly to allow slow cooling.
9
Remove from the oven; transfer the springform pan to a wire rack and remove the foil. Chill the cheesecake, uncovered, in the refrigerator until it is completely firm and set, taking at least 4 hours.
10
Carefully remove the springform pan from the cheesecake once it is completely firm. Make the topping by beating cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined.
11
Continue beating the mixture on high speed until stiff peaks develop, taking about 1 minute. Spread the topping over cheesecake and sprinkle with chocolate chips for a delicious finish.