Step 1

All ingredients for making cheesecake filling should be at room temperature.

Step 2

Prepare round baking tin, I used 18 cm tin. Line it with baking paper.

Step 3

Blitz 200 g of homemade cannoli shells in a food processor.

Step 4

Add melted butter and mix together.

Step 5

Transfer the mixture to the prepared baking tin and set aside.

Step 6

Preheat your oven to 150°C Fan.

Step 7

Add ricotta cheese, sour cream, mascarpone cheese, flour, sugar, vanilla, cinnamon, salt and orange zest into a large bowl, Mix well until all ingredients are fully incorporated.

Step 8

Add egg and egg yolks and mix slowly until eggs are incorporated.

Step 9

Stir in chocolate chips.

Step 10

Transfer the cheesecake mixture on the crushed cannoli base.

Step 11

Bang the baking tin few times on the counter (it will help to release all the air from the cheesecake).

Step 12

Fill in a baking tray with water and put it on the bottom of your oven (this cheesecake tastes the best when it is cooked in a water bath).

Step 13

Transfer the cheesecake to the preheated oven and bake for 20 min.

Step 14

After 20 min decrease the temperature to 120°C and bake for another 40-45 min.

Step 15

The cheesecake should be still wobbly in the middle.

Step 16

When you are done baking, turn off your oven and leave the cheesecake in the oven to cool down.

Step 17

Transfer cheesecake to the fridge and let it set for few hours (preferably overnight if possible).

Step 18

Add chopped chocolate into a medium mixing bowl.

Step 19

Heat cream until hot, but not boiling and pour over the chopped chocolate.

Step 20

Let it sit for 5 min and then mix well until you get a smooth and thick consistency.

Step 21

Remove cheesecake from baking tin.

Step 22

Pour chocolate ganache over cheesecake.

Step 23

Let it set for 30 min and then arrange cannoli on top.

Step 24

Please notice, adding cannoli is optional, it will definitely give this wow effect but you can leave it out.

Step 25

Sprinkle chopped pistachios on top.

Step 26

Store cheesecake in the fridge but let it come to a room temperature before serving.