Description
If you’re the type who loves cheesecake but also swoons over the flavors of an authentic Italian cannoli, you’re in for a treat. This Mascarpone Ricotta Cannoli Cheesecake is creamy, dreamy, and dotted with mini chocolate chips that make every bite irresistible.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups ricotta cheese
- 1 cup mascarpone cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the crust: Mix graham cracker crumbs with melted butter. Press firmly into the pan’s bottom.
- Prepare filling: In a large bowl, beat ricotta, mascarpone, and sugar until smooth.
- Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and cinnamon.
- Fold in chocolate chips gently so they’re evenly distributed.
- Pour the batter over the crust. Smooth the top.
- Bake for 50–60 minutes, until the center is mostly set but slightly jiggly.
- Turn off the oven and let the cheesecake rest inside for 1 hour. Remove and cool completely at room temperature.
- Refrigerate at least 4 hours or overnight.
- Before serving, dust with powdered sugar, slice, and enjoy!
Notes
Use whole milk ricotta for a creamier texture. Avoid overbaking to prevent cracks. Best when chilled overnight.