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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
Course Dessert
Cuisine Italian
Servings 12 slices

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

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!
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