ricotta cheesecake

This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert. It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!

Cannoli Cheesecake

¼ cups (302 grams) graham cracker crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

(566 grams) Galbani Ricotta Cheese

oz (339 grams) mascarpone cheese

(207 grams) sugar

tbsp (24 grams) all purpose flour

cinnamon

tbsp vanilla extract

eggs, room temperature

(120 milliliters) heavy whipping cream, cold

tbsp (36 grams) powdered sugar

tbsp (50 grams) Galbani Ricotta Cheese

tsp vanilla extract

Mini chocolate chips

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.
FILLING

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
3. A

d the cinnamon and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. P

ur the cheesecake batter into the crust and spread evenly.
6. P

ace the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. B

ke the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).
8. T

rn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.
9. C

ack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10.

emove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.
11.

hen the cheesecake is cooled and firm, remove it from the springform pan.
12.

o make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13.

pread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.
14.

efrigerate until ready to serve. Cheesecake is best for 3-4 days.

Love this recipe- thank you! Do you have any advice for the cooking time if I were to bake 2 of them at the same time? Thanks

Made this for my son's birthday.  Although a bit timeconsuming, it was such fun to make and the finished product is fabulous!  Looks and tastes so amazing.  The only modification I would make would be to cut the cinnamon in half, just a little too much in this recipe for my taste.  I can't wait to make this again!

Made this cheesecake for Christmas and it was AMAZING I ended up using empty cannoli shells that I put in the food processor until they resembled graham cracker crumbs in place of the graham cracker crumbs but did everything else as written and it was a huge hit. Great texture, lighter than the average cheesecake. I will definitely be making this one again! Thank you for the great recipe! 

I made this this weekend and and it was off the chain amazing!   High praise from everyone!  I did half the cinnamon, but other than that, followed each step strictly...IT WAS AWESOME!  thank you!

I have to say, I’ve never made a real cheesecake in my life and I made this one last Friday and your lemon one for my birthday at the end of April. I was so nervous. I didn’t want it coming out too dry but your instructions are so perfect! I love cooking and experimenting with food but honestly anyone can make these with your directions. I had non-cheesecake fans LOVE the lemon cheesecake and my hubs said the cannoli cheesecake tasted just like his favorite cannoli from Little Italy in NYC. Thank you for for the detail to make even a novice cheesecake baker taste like a pro! 

Lindsay,

This was amazing!!  I really enjoyed making this cheesecake.  This was my first time making a cheesecake and I LOVE cannolis so I wanted to give it a try!   My partner doesn’t like cheesecake but he took a slice to work the next day!  I bookmarked and saved this recipe for next time.  

(I used waffle cones crumble for around the top.  I’m such a texture person.)

I have been looking through your website for other tasty treats!  I can’t wait to make another one. 

This crustless baked ricotta cheesecake with no refined sugar is a guilt-free dessert.

Ricotta cheesecake with roasted blueberries

cream cheese, softened

maple syrup

eggs

oranges

ricotta

vanilla bean, split, seeds scraped

blueberries

(75 grams) roasted hazelnuts, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977465262001&=domain=del

5348771529001-5977465262001

Cheesecake with an apricot twist, the flavours of the food gods

Cantabrian cheesecake

unsalted butter, softened

(330 grams) raw caster sugar

ricotta cheese

(500 milliliters) milk

(185 grams) plain flour

lemon

apricots, halved, stones removed

(125 milliliters) Pedro Ximenez (Spanish sweet sherry)

(90 grams) honey

rosemary sprigs, leaves picked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Think it's impossible to make a healthy, low carb lemon cheesecake that tastes just like "nonna" makes it? This keto friendly dessert will blow your mind but won't blow up your belly!

Keto Italian Lemon Ricotta Cheesecake

almond flour

unsalted butter

tsp sea salt

sugar

grass-fed gelatin (optional, but recommended)

cream cheese (softened)

low carb sugar substitute

tsp lemon extract

heavy cream

Preheat your oven to 350°F.

Melt the butter in a microwave safe bowl.

Combine the melted butter, almond flour, sea salt, and sweetener in a medium mixing bowl.

Spray a 9in. glass pie pan with non-stick cooking spray and gently press the crust into the pan. Bake it for 12-15 minutes then remove it from the oven and set on a rack to cool.

Crust

Sprinkle gelatin (if using) on top of two teaspoons of water in small bowl to soften. Then stir in 2 teaspoons hot water to completely dissolve the gelatin.

In a large mixing bowl or stand mixer combine the cream cheese, ricotta cheese, sweetener, the lemon and vanilla extracts, and the lemon zest.

Blend everything together on medium speed until the filling is creamy and smooth.

In another medium mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form, streaming in gelatin water mixture (if using) to stabilize the cream.

Fold the whipped cream into the cream cheese mixture. Be gentle but be sure to completely mix all the ingredients.

Pour the filling into the cooled crust and refrigerate the pie for at least 4 hours before serving.

Filling

https://content.jwplatform.com/videos/zDjM3OR1.mp4

Low Carb Keto Italian Lemon Ricotta Cheesecake Recipe

Inspired by Polish cheesecake sernik, this crustless ricotta cheesecake is a delightful cake with a lovely light texture and juicy bits of peaches here and there. Featuring no flour at all, this crustless cheesecake is naturally gluten free.

Crustless ricotta cheesecake with canned peaches

mascarpone cheese

eggs ((room temperature))

g + 1 tsp potato starch ((divided))

200 g canned peaches in light syrup

Combine the ricotta, mascarpone, sugar, whole eggs, 40 g of potato starch and vanilla extract in a bowl and mix with a hand mixer at medium speed for about 5 minutes or until the sugar has dissolved to the touch.

Zest and juice the lemon. Add the zest from the whole lemon and 40 ml of the juice to the batter and stir in. Drain the peaches (save the light syrup for later) and dice them.

Pour the batter into a springform pan lined with a sheet of baking paper. Gently place the peach bits over the top of the cake making sure not to press them down. Ideally you want them to stay on the top of the cake.

Bake in the preheated oven at 150°C for 75 minutes. When the time is up, turn off the oven and leave the cake inside without opening the oven door for an extra half hour. This will help the cake to set.

In a small saucepan combine 150 ml of the light syrup from the canned peaches and 1 tsp of potato starch. Stir to combine and set on medium heat. When it reaches boiling temperature, take away from the heat. Gently spread this glaze on top of the cake with a pastry brush. The glaze will lock the moisture in preventing the peaches from drying up.

No Bake Ricotta Cheesecake comes together quick and is so easy to make. Just 7 ingredients for this tasty creamy cheesecake. Serve as is or with fresh berries on top!

No Bake Ricotta Cheesecake

graham cracker crumbs ((215 grams))

brown sugar

butter, melted

cream cheese, room temperature

whole milk ricotta cheese, room temperature ((drained))

vanilla

berries

To make the graham cracker crust, in a bowl stir together the graham cracker crumbs and brown sugar. Add in the melted butter and stir until well combined. The mixture should resemble wet sand. Pour the mixture into the bottom of a 9-inch springform pan and press it down using a rubber spatula or your hands; set aside.

To make the cheesecake filling, in a large bowl combine the room temperature cream cheese and powdered sugar. Mix well using a hand mixer until the cream cheese is smooth and well combined, about 2 minutes. Add in the ricotta cheese and vanilla and continue mixing until the filling is light and fluffy, about 2 minutes.

Pour the filling on top of the graham cracker crust. Use a rubber spatula or offset spatula to smooth the top of the cheesecake. Cover the pan with foil or plastic wrap and refrigerate for at least 4 hours or overnight.

Once the cake is well chilled, remove the collar of the pan by running a sharp knife around the edge of the cake. Open the collar of the pan and carefully lift it off the cake. Serve as is or garnish with fresh berries.

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