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–+ servings

Cannoli Cheesecake (Keto Option!)

If you like Cannoli and Cheesecake, this is the BEST of both worlds. A creamy, light cheesecake filling, chocolate ganache, whipped cream, and mini chocolate chips.. this dessert is out of this world!
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Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Cooling Time 4 hours
Total Time 6 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Crust Ingredients
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

Equipment

  • Food scale
  • Electric or Stand Mixer
  • Roasting pan for water bath
  • Tin foil
  • Springform pan
  • Cooking Spray for spraying springform pan

Method
 

Crust Process
  1. Preheat oven to 325°F
  2. Prepare springform pan by lining with parcment paper and cooking spray.
  3. In a large bowl, combine almond flour, butter, and coconut sugar or keto sweetener with a fork until crust starts to come together.
  4. Pour crust into a prepared spingform (parchment paper on bottom and sprayed with cooking spray on sides.) Press down crust with your fingers.
  5. Bake crust for 8 minutes, then remove from the oven and set aside to cool while you make filling.
Filling Process
  1. Reduce oven to 300°F
  2. Using a food scale, weigh out cheeses.
  3. In a mixing bowl, combine ricotta, marscapone, sour cream, sweetener, and taopioca flour and mix until smooth and creamy.
  4. Add eggs, one at a time, until just combined.
  5. Gently stir in vanilla and cinnamon.
  6. Pour filling into your prepared springform pan. Remember, you MUST line this with tinfoil (see photo)
  7. 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.
  8. 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.
  9. Turn off oven and let sit in oven for 30 minutes.
  10. Open oven door and let sit for an additional 30 minutes. Slowly decreasing the heat helps the cheesecake set and also prevents cracking!
  11. 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
  1. In a medium-sized bowl, melt chocolate chips and heavy cream in the microwave for one minute.
  2. 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
  1. In a small bowl, combine water and sprinkle gelatin on top to bloom.
  2. 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.
  3. Microwave gelatin for 5 seconds, or until JUST melted.
  4. Start mixer again, and slowly add gelatin. Continue mixing whipped cream until it has stiff peeks.
  5. Pour whipped cream over top of the ganache layer, then add chocolate chips if desired.
  6. Serve and enjoy!
Tried this recipe?Let us know how it was!