Holy Cannoli.. guys.. this is legit. If you are a fan of both cheesecake and cannoli, you are going to absolutely love this dessert. Cannoli and cheesecake just so happen to be my 2 favorite desserts in the world, so I definitely hit a home run on this one for myself.
THINGS TO NOTE:
WATER BATH: In order to prevent cracking, you must make this in a water bath. I used a large roasting pan for mine and it worked very well with my 9″ springform pan. You have to also wrap the springform pan in tinfoil 2-3 times so the water doesn’t leach into the pan during the cooking process.
WEIGHING YOUR FILLING: I find this recipe comes out the best when you weigh the filling. In order to do this, just simply use a food scale with a bowl, then “zero” it to weigh your filling. Other countries use this method for the most accurate baking. It is a science after all!
MARSCAPONE: This recipe uses marscapone instead of cream cheese. You can absolutely use cream cheese, but it won’t taste quite the same.. but it will still be delicious!
KETO OPTION: If you’re using my keto option, the best sweetener to use in this recipe is allulose. Allulose does not have a cooling effect. However, erythritol l will also work just as well if you don’t mind that slight aftertaste.
Cannoli Cheesecake (Keto Option!)
Equipment
- Food scale
- Electric or Stand Mixer
- Roasting pan for water bath
- Tin foil
- Springform pan
- Cooking Spray for spraying springform pan
Ingredients
Crust Ingredients
- 2 cups almond flour
- 1/3 cup butter melted
- 2 tbsp coconut sugar OR allullose for keto
Filling Ingredients
- 18 ounces ricotta cheese room temperature
- 10 ounces marscapone cheese room temperature
- 4 ounces sour cream room temperature
- 1 cup organic white sugar OR allulose for keto
- 2 tbsp tapioca flour or cornstarch
- 1/4 tsp almond extract
- 1 tbsp pure vanilla extract
- 4 eggs room temperature
Ganache Layer
- 1 cup chocolate chips sugar free for keto
- 2/3 cup heavy cream
Whipped Cream Ingredients (Stabilized to prevent melting)
- 3/4 cup heavy whipping cream
- 4 tbsp powdered sugar or keto powdered sugar for keto
- 1 tsp vanilla extract
- 2 tsp water
- 1 tsp unflavored gelatin
- mini chocolate chips for garnish, optional
Instructions
Crust Process
- Preheat oven to 325°F
- Prepare springform pan by lining with parcment paper and cooking spray.
- In a large bowl, combine almond flour, butter, and coconut sugar or keto sweetener with a fork until crust starts to come together.
- Pour crust into a prepared spingform (parchment paper on bottom and sprayed with cooking spray on sides.) Press down crust with your fingers.
- Bake crust for 8 minutes, then remove from the oven and set aside to cool while you make filling.
Filling Process
- Reduce oven to 300°F
- Using a food scale, weigh out cheeses.
- In a mixing bowl, combine ricotta, marscapone, sour cream, sweetener, and taopioca flour and mix until smooth and creamy.
- Add eggs, one at a time, until just combined.
- Gently stir in vanilla and cinnamon.
- Pour filling into your prepared springform pan. Remember, you MUST line this with tinfoil (see photo)
- Place springform pan wrapped in tin foil in a large roaster and add warm water until you reach about half-way up the side of the springform pan.
- Place in oven and bake for 1 hour 40 minutes. You want to do this on the middle rack! DO NOT PEEK! This rill ruin the cooking process and possible crack your cheesecake.
- Turn off oven and let sit in oven for 30 minutes.
- Open oven door and let sit for an additional 30 minutes. Slowly decreasing the heat helps the cheesecake set and also prevents cracking!
- Remove from oven and cool at room temperature for 1 hour, then place in fridge to set completely for at least 4 hours. (overnight is best)
Ganache Process
- In a medium-sized bowl, melt chocolate chips and heavy cream in the microwave for one minute.
- Remove from microwave and mix until shiny. Cool down for 2 minutes, then add all over the top of your cooled and set cheesecake. Leave to set in fridge for 1 hour.
Whipped Cream Process
- In a small bowl, combine water and sprinkle gelatin on top to bloom.
- In a large stand mixer or large bowl with an eletric mixer, whip cream until just before stiff peeks. Then add vanilla and powdered sugar.
- Microwave gelatin for 5 seconds, or until JUST melted.
- Start mixer again, and slowly add gelatin. Continue mixing whipped cream until it has stiff peeks.
- Pour whipped cream over top of the ganache layer, then add chocolate chips if desired.
- Serve and enjoy!
