What is Cheesecake?
I’m guessing most people know what cheesecake is BUT just in case you haven’t, let’s discuss.
Cheesecake is a popular dessert generally made in a springform pan and consists of a crust and cheese filling. The crust is typically made up of graham cracker crumbs but could be other things such as cookies, nuts, etc. The cheese generally has cream cheese, sugar, and eggs but may have other cheese and flavors.
For best results, most people bake cheesecakes in a water bath for even baking. Cheesecakes also need to be refrigerated for at least a few hours or overnight to set and better consistency.
Making cheesecake from scratch is definitely a labor of love. Nothing really snappy about it, so be sure you have some time to invest. The results are totally worth it though! I definitely don’t suggest making shortcuts on this recipe, and don’t really recommend making ingredient substitutes unless you have to.
You should be able to find all the ingredients in your local grocery store. For the crust, I crushed up waffle ice cream cones in my food processor. You could try graham crackers or cannoli shells if you’d prefer. Cannoli shells can be hard to find and expensive which is why I decided to go for the ice cream cones.
Mascarpone cheese is also widely available, but if you can’t find it, you can try substituting cream cheese.
Cannoli Cheesecake Ingredients
CRUST:
Waffle ice cream cone crumbs (or graham cracker crumbs or cannoli shell crumbs)
Granulated sugar
Salt
Butter, melted
CHEESECAKE FILLING:
Mascarpone cheese (or cream cheese), might need to be drained overnight if runny
Ricotta cheese, drained overnight for best results (see my post how to strain ricotta cheese)
Granulated Sugar
All-purpose flour
Vanilla
Orange zest
Cinnamon
Salt
Eggs
Mini chocolate chips
Boiling water.
TOPPINGS (optional): mini chocolate chips, whipped cream, chopped nuts (pistachios), and/or maraschino cherries
How to Make Cannoli Cheesecake
MAKE CRUST. Preheat oven to 350 degrees F. Lightly butter, or spray with nonstick cooking spray, a 9-inch round springform pan. Wrap the bottom and sides of the pan in a double layer of aluminum foil.
In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
Press crumb mixture into the bottom and up about 2 inches on sides of prepared springform pan. Use the back of a fork or measuring cup to firmly press the crumbs into an even layer around the pan.
Place springform pan with crust on a large baking sheet. Bake crust at 350 degrees for about 10 minutes or until golden brown.
Remove crust from oven and set aside to cool leaving aluminum foil around pan. Reduce oven temperature to 325 degrees F.
MAKE CHEESECAKE FILLING. In a large mixing bowl, beat together the mascarpone cheese and ricotta cheese, with an electric mixer on medium speed, until well combined and smooth. Add sugar, flour, vanilla, orange zest, cinnamon, and salt and beat until well combined. Beat in eggs one at a time. Scrape down sides of bowl as necessary.
Pour about half of batter over crust in springform pan. Spread batter to form even layer, then sprinkle about half of mini chocolate chips on top of cheesecake batter. Repeat with rest of cheesecake filling then remaining mini chocolate chips.
Place cheesecake in a large deep roasting pan and set in the middle of your preheated oven. Slowly pour boiling water into roasting pan until water is about halfway up the sides of the springform pan.
Bake cheesecake at 325 degrees for about 70-85 minutes or until light golden brown around edges. Turn off oven, crack oven door slightly (can place a wooden spoon in door to crack if needed), and let cheesecake cool in oven in waterbath for one hour.
Carefully remove roasting pan and cheesecake from oven. Carefully lift springform pan out of waterbath and remove aluminum foil. Place springform pan on cooling rack and let cheesecake come to room temperature, about 30 minutes. Once at room temperature cover top of springform pan with plastic wrap and refrigerate for at least 4 hours or overnight would be better.
Carefully remove sides of springform pan. Cut cheesecake into slices and garnish with whipped cream, mini chocolate chips, chopped nuts, and/or maraschino cherries as desired. Store cheesecake in refrigerator.
