Mascarpone Ricotta Cannoli Cheesecake Recipe
This Mascarpone Ricotta Cannoli Cheesecake combines the creamy richness of mascarpone and ricotta cheeses with classic cannoli flavors. Dotted with mini chocolate chips and infused with subtle hints of lemon zest and cinnamon, this cheesecake offers a delicious Italian-inspired dessert that’s smooth, dreamy, and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
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
Optional
- Powdered sugar for dusting
Instructions
- Preheat oven and prepare pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan thoroughly to ensure the cheesecake can be released easily.
- Make the crust: Combine the graham cracker crumbs with melted butter in a bowl until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
- Prepare the filling: In a large mixing bowl, beat together the ricotta cheese, mascarpone cheese, and granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract, lemon zest, and cinnamon until evenly distributed throughout the batter.
- Fold in chocolate chips: Gently fold the mini chocolate chips into the batter, taking care to distribute them evenly without overmixing, which could deflate the batter.
- Assemble and smooth: Pour the filling over the prepared crust in the springform pan. Use a spatula to smooth the top for an even finish.
- Bake: Bake the cheesecake in the preheated oven for 50 to 60 minutes, or until the center is mostly set but still slightly jiggly. This ensures a creamy texture after cooling.
- Rest in oven: After baking, turn off the oven and let the cheesecake rest inside for 1 hour with the door closed. This gradual cooling process helps prevent cracking.
- Cool and refrigerate: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Then refrigerate for at least 4 hours or preferably overnight to firm up properly.
- Serve: Before serving, dust the cheesecake with powdered sugar if desired, slice carefully, and enjoy the creamy Italian-inspired dessert.
Notes
- Use whole milk ricotta cheese for a richer and creamier texture.
- Avoid overbaking to prevent cracks on the cheesecake surface.
- This cheesecake tastes best when chilled overnight for full flavor development and texture.
Keywords: Mascarpone Cheesecake, Ricotta Cheesecake, Cannoli Cheesecake, Italian Dessert, Chocolate Chip Cheesecake