Cannoli Cheesecake

Name: Cannoli Cheesecake
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 6
Ingredients: Cannoli shells 9 oz; Butter ½ cup; Sheep's milk ricotta cheese 3 ¼ cups; Fresh liquid cream 0.83 cup; Powdered sugar 1 cup; Dark chocolate chips 3.5 oz; Gelatin in sheets 0.4 oz; Cannoli shells 2; Almonds to taste; Pistachios to taste; Candied cherries to taste; Orange peel candied to taste

827

Calories per serving

Energy Kcal 827
Carbohydrates g 79.1
of which sugars g 54.5
Protein g 17.1
Fats g 49.2
of which saturated fat g 27.14.00
Fiber g 2
Cholesterol mg 169
Sodium mg 223

Difficulty: Average
Prep time: 40 min
Cook time: 5 min
Serving: 6 persone
Cost: Average
Note + the time to firm up in the refrigerator

PRESENTATION

As usual, in summer, the word oven is absolutely forbidden both in speech and in practice. So what do we do? We immediately opt for no-bake desserts! We could spend hours talking about how many easy and quick desserts there are to make, but we can't hide our latest experiment that really intrigued us. It's the Sicilian cannoli cheesecake. This dessert, also very beautiful to look at, might vaguely remind you of the beautiful cassata. Instead, this fresh dessert has the classic elements of all cheesecakes, like cookies+butter base, and the cheese cream has excellent sheep ricotta, the same used for cannoli. To complete it, we added those ingredients that everyone chooses to garnish their cannoli: chocolate chips, candied orange and cherries, almonds, and pistachios. A real delicacy! Let's see together how to make the Sicilian cannoli cheesecake recipe.

INGREDIENTS

827

Calories per serving

Ingredients (for a 9-inch mold): Cannoli shells 9 oz (250 g); Butter ½ cup (110 g)

For the cream: Sheep's milk ricotta cheese 3 ¼ cups (750 g); Fresh liquid cream 0.83 cup (200 g); Powdered sugar 1 cup (110 g); Dark chocolate chips 3.5 oz (100 g); Gelatin in sheets 0.4 oz (12 g)

For garnish: Cannoli shells 2; Almonds to taste; Pistachios to taste; Candied cherries to taste; Orange peel to taste - candied

Preparation

How to prepare Cannoli Cheesecake

To prepare the cannoli cheesecake, let's start with the base: pour the cannoli shells into the mixer and blend them until you get very fine crumbs 1. Transfer them to a bowl, add the melted butter 2, and mix. Pour the mixture into a greased and parchment-lined 8-inch springform pan 3.

Evenly distribute the mix with the help of a spoon 5 and then place the base in the freezer. Now prepare the cream: soak the gelatin sheets in cold water 6.

Meanwhile, sift the powdered sugar into a large bowl 7, then sift the sheep ricotta 8, add the chocolate chips 9

and mix everything with a spatula 10. Take a small portion of cream from the amount and set it aside, semi-whip the remaining cream with electric beaters 11 and gently fold it into the cream mixture 12.

At this point, heat the cream in a saucepan, turn off the heat, and incorporate the gelatin, stirring well until it is completely dissolved 13; let it cool for a few minutes before pouring it into the bowl 14. Incorporate gently again, trying not to deflate the mixture 15.

At this point, retrieve the mold with the shell base and distribute the cream inside 16, carefully level it, and then place it in the refrigerator to set for at least 3-4 hours 17. When the dessert has set well, remove it from the mold, remove the parchment paper, transfer it to the serving plate, and start crumbling some cannoli shells 18.

Then add them on top 19 along with the pistachios 20 and coarsely chopped almonds 21.

Next, add some candied cherries and orange peel 22, a few chocolate shavings 23, and your delicious Sicilian cannoli cheesecake is ready, beautiful, isn't it 24?

How to store

The Sicilian cannoli cheesecake can be stored in the fridge for 2-3 days.

If needed, you can also freeze it, though it would be better to do so without the topping.

Tips

If you can't find cannoli shells, you can make them yourself by kneading 1 3/4 cups of flour, 1 1/2 tablespoons of sugar, 2 tablespoons of lard, 1 teaspoon of cocoa, 1 teaspoon of salt, 1 large egg, 2 teaspoons of vinegar, and 3 tablespoons of Marsala. Knead and let the dough rest a bit before rolling it out and cutting the shells to fry or bake.

If sheep ricotta is too strong for your taste, then mix it half with cow's milk ricotta.

For the translation of some texts, artificial intelligence tools may have been used.