Cannolo Cheesecake

The cannolo cheesecake is a dessert that blends the creaminess of cheesecake with the flavors of Sicily, in particular those of the cannolo, one of the icons of Italian pastry. Here is the recipe for a cannolo cheesecake that brings a touch of Sicily into the world of American cheesecakes.

Ingredients

• 250 g of dry biscuits (such as Digestive)
• 100 g of melted butter
• 450 g of cream cheese (such as Philadelphia)
• 150 g of ricotta
• 150 g of powdered sugar
• 1 teaspoon of vanilla extract
• 3 eggs
• Grated zest of 1 orange
• 75 g of chocolate chips or chopped chocolate
• Unsalted chopped pistachios, to garnish
• Dark chocolate, to garnish

Preparation

1. Start by preparing the base of the cheesecake. Finely chop the biscuits using a food processor or by placing them in a freezer bag and crushing them with a rolling pin. Mix the crushed biscuits with the melted butter until you have a homogeneous mixture.
2. Line the bottom of a 22cm diameter springform pan with parchment paper and press the biscuit mixture onto the bottom to form a compact base. Place in the fridge to firm up for about 30 minutes.
3. In the meantime, in a large bowl, work the cream cheese with the ricotta until smooth. Add the powdered sugar and vanilla, and mix well.
4. Incorporate the eggs one at a time, being careful not to overmix, otherwise the cheesecake might rise and then collapse during cooking.
5. Add the grated orange zest and chocolate chips, mixing gently with a spatula.
6. Pour the mixture over the biscuit base and level the surface with a spatula.
7. Bake in a preheated oven at 160°C for about 1 hour, or until the cheesecake is firm at the edges but slightly wobbly in the center.
8. Turn off the oven and leave the cheesecake inside with the door slightly open for at least another hour. This will prevent temperature shocks that could cause cracks on the surface.
9. Once cooled, place the cheesecake in the refrigerator for at least 4 hours, better if overnight.
10. Before serving, garnish with chopped pistachios and melted dark chocolate flakes.

Curiosity

The Sicilian cannolo originated as a carnival sweet, but today is enjoyed all year round. Its crunchy shell encases a filling of sweet ricotta sometimes enriched with chocolate chips or candied fruit. With this cannolo cheesecake, we bring a bit of this tradition in a more international format but still with an all-Italian heart.