Do you love the Italian dessert Cannoli? This is a less fiddly version, with the same poetic flavour combination of creamy ricotta, citrusy mixed peel, chocolatey chips, and vanilla bean.
This Ricotta Cannoli Cheesecake is a wonderful alternative to the typical processed cream cheese version. The all natural, free from artificial preservatives Traditional Ricotta gives this cake a delightfully light and fluffy texture.
Does your cheesecake sometimes crack? It happens to the best of us! To avoid cracks in your cheesecakes, we have rounded up our best helpful tips. You can find them on our blog here.
|250g||Choc Ripple Biscuits|
|1 packet||Vanillina (or 1 Tbsp vanilla bean paste)|
|1 cup||caster sugar|
|100g||dark chocolate chips|
|liqueur of choice, to taste (optional)|
|1||Preheat oven to 160C.|
|2||Using a food processor, pulse the biscuits until the texture resembles fine crumbs. Then add the melted butter and mix to combine. Grease a 25cm springform pan or deep flan dish. Press the biscuit mixture into the pan to form a crust. Bake the crust on its own for 10 minutes and then remove from the oven and allow to cool.|
|3||While the crust is baking, combine the water and cornflour to make a slurry. Place the Ricotta, eggs, sugar and vanilla in the food processor and blitz until smooth. Then add the Double Cream, mixed peel, chocolate chips, liqueur (if using) and the cornflour slurry to the Ricotta mixture. Mix until just combined, being careful not to over beat.|
|4||Bake for approximately one hour and 15 minutes until the cake only slightly wobbles as a whole, and the inside is still a touch soft. Let it cool in the oven and then refrigerate for three hours prior to serve.|
|5||Serve your Ricotta Cannoli Cheesecake with espresso and a dollop of Double Cream. Best made the day before required.|