This undeniably dairy cannoli cheesecake combines the creamy, ricotta-forward filling of a classic Sicilian cannoli with the dense, sliceable structure of a New York-style cheesecake. A buttery graham cracker crust is filled with a rich blend of ricotta and cream cheese, then topped with mini chocolate chips and pistachios for that unmistakable cannoli crunch. It’s a showstopping dessert that delivers all the flavor of the Italian pastry without the fuss of frying shells.
Ingredients
- 1 ½ cups (150 g) graham cracker crumbs (about 12 full sheets)
- ¼ cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
- 2 cups (480 g) whole-milk ricotta, drained overnight if very wet
- 3 (8 oz / 226 g each) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp orange zest (from about 1 small orange)
- ½ cup (85 g) mini chocolate chips, plus more for topping
- ¼ cup (30 g) chopped pistachios, for topping
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch (23 cm) springform pan with a double layer of heavy-duty aluminum foil, making sure it comes up the sides. Lightly grease the inside of the pan.
- In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom and about 1 inch (2.5 cm) up the sides of the prepared pan. Bake for 8 minutes, then set aside to cool while you make the filling. Reduce oven temperature to 325°F (165°C).
- In a large bowl, beat the ricotta with an electric mixer on medium speed until smooth, about 1 minute. Add the cream cheese and 1 cup sugar, and beat until completely smooth, scraping down the bowl as needed, about 2 minutes.
- Add the eggs one at a time, beating on low speed just until combined after each addition. Mix in the vanilla and orange zest. Gently fold in the ½ cup mini chocolate chips.
- Pour the filling over the cooled crust. Smooth the top with a spatula. Place the springform pan in a larger roasting pan, then place it on the oven rack. Carefully pour hot water into the roasting pan until it comes about 1 inch (2.5 cm) up the sides of the springform pan.
- Bake at 325°F (165°C) for 1 hour and 10 to 20 minutes, until the edges are set and the center is just slightly jiggly (it will firm up as it cools). Turn off the oven, crack the door open, and let the cheesecake sit in the warm water bath for 1 hour.
- Remove the cheesecake from the water bath and take off the foil. Run a thin knife around the edge of the pan to loosen the cake, then let it cool completely on a wire rack, about 1 hour. Cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, run a knife around the edge again and release the springform. Sprinkle the top with additional mini chocolate chips and chopped pistachios, then dust with powdered sugar. Slice with a sharp knife, wiping it clean between cuts.
Tips
- Drain the ricotta: If your ricotta looks watery, place it in a fine-mesh strainer lined with cheesecloth over a bowl and refrigerate for at least 4 hours or overnight. This prevents a soggy cheesecake.
- Room temperature ingredients: Make sure the cream cheese, ricotta, and eggs are at room temperature before mixing. This ensures a smooth, lump-free filling.
- Water bath essentials: Don’t skip the water bath—it bakes the cheesecake gently and prevents cracking. If you’re worried about leaks, use a slow cooker liner or extra foil.
- Chill thoroughly: The cheesecake needs at least 6 hours (ideally overnight) in the fridge to set properly. Cutting it too early will result in messy slices.
Serving Suggestions
Serve this cheesecake chilled, straight from the refrigerator, for the cleanest slices. It pairs beautifully with a strong espresso or a glass of sweet Marsala wine. For an extra cannoli touch, drizzle each slice with a little melted chocolate or warm chocolate sauce just before serving.
Variations
- Classic cannoli filling: Replace the cream cheese with an additional 1 ½ cups (360 g) of ricotta and increase the sugar to 1 ¼ cups (250 g). The texture will be more traditional and slightly grainier.
- Citrus boost: Add 1 tablespoon of lemon zest along with the orange zest for a brighter flavor.
- Nut-free option: Omit the pistachios and use extra mini chocolate chips or candied orange peel for topping.
- Chocolate crust: Use chocolate wafer crumbs instead of graham crackers for a deeper cocoa flavor.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the whole cheesecake or individual slices tightly in plastic wrap and then aluminum foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving. This cheesecake is best served cold—do not reheat it in the microwave, as it will become soft and lose its structure. If you prefer a slightly warmer texture, let a slice sit at room temperature for 10 minutes before eating.
Frequently Asked Questions
Can I use low-fat ricotta or cream cheese?
You can, but the cheesecake will be less creamy and may have a slightly rubbery texture. Whole-milk versions give the best flavor and consistency.
Why did my cheesecake crack?
Cracks usually happen from overbaking or a sudden temperature change. Make sure to bake until the center is just slightly jiggly, and cool it gradually in the turned-off oven with the door cracked.
Can I make this without a water bath?
Yes, but the risk of cracking increases. If you skip it, place a pan of hot water on the lower oven rack to create steam.
How do I know when the cheesecake is done?
The edges should be set, and the center should wobble like Jell-O when you gently shake the pan. It will continue to set as it cools.
Can I use a different crust?
Absolutely. A traditional cannoli shell crust is hard to replicate, but a shortbread or vanilla wafer crust works well. You can also use crushed amaretti cookies for an almond flavor.
Is it safe to leave cheesecake out during serving?
No. Per USDA FSIS guidelines, cheesecake contains eggs and dairy and should not sit at room temperature for more than 2 hours. Keep it refrigerated and return leftovers to the fridge promptly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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