Description
A delightful fusion of traditional cannoli and creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup unsalted butter, melted
- 1 cup ricotta cheese
- 1 cup cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar (for whipping cream)
- Crushed chocolate for topping
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the chocolate cookie crumbs and melted unsalted butter in a bowl. Mix until well combined.
- Press this mixture into the bottom of your 9-inch springform pan to form a crust.
- Beat together the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in another mixing bowl until smooth and creamy.
- Fold in the mini chocolate chips gently.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for about 50-60 minutes, until the center is set.
- Remove from the oven and let it cool. Refrigerate for at least 4 hours or overnight.
- Whip the heavy cream with powdered sugar until soft peaks form. Spread it over the top of the cheesecake.
- Top with crushed chocolate before slicing and serving.
Notes
Let the cheesecake cool to room temperature before refrigerating for best texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg