Cannoli Cheesecake

So….. you *may* have seen the nifty little widget on the side of my blog advertising the fact that my birthday is just a few days away. I thought it was a nice touch, even if I don’t need to be reminded that I’m getting older.

And becoming more astute, pragmatic, a bit wiser, and better looking, too. One can only hope.

Anyway, I decided to firmly embrace my English-Italian birthright, and commence birthday celebrations starting today. Oh, you didn’t know that was a legitimate right? My parents (hence the English-Italian part of the story) are steadfast believers in not just a birth-day, but a birthday month. I like it, even if I’m waaaaaay behind in starting the party. About 16 days behind, to be exact. Eh, no worries – now that I have a free pass to indulge in all of my favorite desserts for the next few days, I’ll be caught up in no time.


I like that idea even more.

Cannoli Cheesecake – adapted from Rosie’s Country Cooking

  • 7 oz pkg cannoli shells (or graham cracker crumbs)
  • 3 tbs. unsalted butter melted
  • 2 tbs. sugar
  • 4 cups whole milk ricotta cheese
  • 1 1/4 cups sugar
  • 1/4 cup flour
  • 1 tbs. vanilla extract
  • 1 tbs. orange zest (I used the zest of one whole orange)
  • 5 large eggs
  • 1/3 cup mini chocolate chips
  • Powdered sugar for sprinkling

Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment. Crush canolli shells in a food processor, add butter and 2 tablespoons sugar and continue to pulse into crumbs. Press mixture firmly onto bottom of pan. Bake 10 minutes. Let cool.

Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

Bake for 1 hour and 10 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or more. Before serving, sprinkle with confectioner’s sugar.  Top with whipped cream if desired. Store leftovers in refrigerator, serves 10.


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