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Our Cannoli Cheesecake has that classic cannoli flavor you love, but with a creamier, more palatable texture. It’s super smooth, and easier to make than full-on cream cheese-based cheesecake. The secret to the unbeatable texture is adding a dish of water to the oven—the steam helps set the cheesecake without overcooking it. Garnish with whipped cream for a little extra pizzazz, or dust with powdered sugar right before serving to play up the cannoli factor. 

Ivy Odom

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Credit: Jen Causey; Food Styling: Rishon Hanners; Prop Styling: Kay Clarke

Recipe Summary

active:
20 mins
total:
7 hrs 15 mins
Yield:
Serves 8 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F with racks in middle position and bottom position. Stir together graham cracker crumbs, butter, and 1/4 cup of the granulated sugar in a bowl until mixture resembles wet sand. Press mixture into bottom and up sides of a 9-inch springform pan. Bake in preheated oven until crust is golden and set, 8 to 10 minutes. Transfer to a wire rack. (Do not turn off oven.)

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  • Process ricotta, cream cheese, eggs, flour, lemon juice, vanilla, salt, and remaining 1 cup granulated sugar in a food processor until smooth, about 30 seconds. Stir in chocolate chips. Pour mixture into prepared crust.

  • Fill a 13- x 9-inch baking dish halfway with water. Place baking dish with water on bottom oven rack; place cheesecake on middle rack centered above the baking dish. Bake at 350°F until filling edges begin to puff and turn golden and center is just set, 55 minutes to 1 hour, 5 minutes. Remove from oven; let cool completely in pan on a wire rack, about 2 hours. Cover loosely with plastic wrap; chill at least 4 hours or up to overnight (or 8 hours).

  • Slice cheesecake into 8 slices. If desired, dust each serving with powdered sugar.

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