Mascarpone Ricotta Cannoli Cheesecake

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Mascarpone Ricotta Cannoli Cheesecake – Best of Both Worlds in One Sweet Bite

A luscious fusion of creamy cheesecake and classic cannoli flavors, wrapped in a buttery graham cracker crust

Introduction: A Taste of Italy in Every Slice

There’s something timeless and comforting about Italian desserts. From the crisp shells of cannoli to the velvety richness of cheesecake, these treats evoke memories of family gatherings, joyful celebrations, and indulgent moments. This Mascarpone Ricotta Cannoli Cheesecake is a tribute to those traditions—a dessert that combines the creamy elegance of cheesecake with the nostalgic charm of cannoli.

With a buttery graham cracker crust, a smooth ricotta-mascarpone filling, and optional touches like mini chocolate chips, orange zest, or pistachios, this cheesecake is as versatile as it is delicious. Whether you’re hosting a holiday dinner or simply treating yourself, it’s guaranteed to impress.

Ingredients Breakdown

Let’s take a closer look at what makes this cheesecake so irresistible:

Crust:

  • Graham cracker crumbs (1½ cups)
    Sweet and toasty—forms a sturdy, flavorful base.
  • Unsalted butter (½ cup, melted)
    Binds the crumbs and adds richness.

Optional: Add a pinch of cinnamon or nutmeg for extra warmth.

Filling:

  • Ricotta cheese (2 cups)
    Light and slightly grainy—adds authentic cannoli texture.
  • Mascarpone cheese (1 cup)
    Rich and creamy—balances the ricotta beautifully.
  • Granulated sugar (1 cup)
    Sweetens the filling without overpowering.

Optional Add-ins:

  • Mini chocolate chips (½ cup)
  • Orange zest (1 tsp)
  • Chopped pistachios (¼ cup)

Binding & Flavor:

  • Large eggs (3)
    Help set the filling and add structure.
  • Vanilla extract (1 tsp)
    Adds warmth and enhances the sweetness.
  • Salt (¼ tsp)
    Balances the flavors and enhances depth.

Tip: Use room temperature ingredients for a smoother batter.

Equipment Needed

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Oven
  • Cooling rack

Optional: Parchment paper for lining the pan bottom.

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C).

In a bowl:

  • Mix 1½ cups graham cracker crumbs with ½ cup melted butter.

Stir until evenly moistened.

Press mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then let cool slightly.

Tip: Use the bottom of a measuring cup to press the crust evenly.

Step 2: Make the Filling

In a large bowl:

  • Beat 2 cups ricotta cheese and 1 cup mascarpone cheese until smooth.

Add:

  • 1 cup granulated sugar
  • 3 eggs, one at a time
  • 1 tsp vanilla extract
  • ¼ tsp salt

Mix until creamy and well combined.

Optional: Fold in mini chocolate chips, orange zest, or pistachios.

Step 3: Bake the Cheesecake

Pour filling over the cooled crust.

Smooth the top with a spatula.

Bake at 325°F for 50–60 minutes, until:

  • Center is set but slightly jiggly
  • Edges are lightly golden

Turn off oven and let cheesecake sit inside for 1 hour.

Remove and cool completely at room temperature.

Tip: Run a knife around the edge to prevent cracking.

Step 4: Chill and Serve

Refrigerate cheesecake for at least 4 hours, or overnight for best texture.

Before serving:

  • Dust with powdered sugar
  • Garnish with chocolate chips, pistachios, or orange zest

Slice and serve chilled.

Yields:

  • 12–14 servings

Presentation Tip: Serve on a cake stand with fresh berries or mint sprigs.

Serving Suggestions

Perfect for:

  • Holiday dinners
  • Birthday celebrations
  • Italian-themed meals
  • Romantic date nights

Pair with:

  • Espresso or cappuccino
  • Sweet dessert wine
  • Fresh fruit
  • Whipped cream

Tip: Serve with a drizzle of chocolate or caramel sauce for extra indulgence.

Variations to Try

Want to make it your own? Try these delicious twists:

Chocolate Cannoli Cheesecake

Add cocoa powder to the filling and top with ganache.

Lemon Ricotta Cheesecake

Add lemon zest and juice for a bright, tangy flavor.

Nutty Cannoli Cheesecake

Use crushed pistachios or almonds in the crust.

Vegan Version

Use dairy-free ricotta and mascarpone alternatives.

Mini Cheesecakes

Bake in muffin tins for individual servings.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 2 days in advance.
  • Refrigerate: Store covered in the fridge for up to 5 days.
  • Freeze: Freeze slices for up to 1 month. Thaw overnight in the fridge.

Tip: Wrap tightly in plastic and foil to prevent freezer burn.

Nutrition Notes (Per Slice, ~1 of 14)

  • Calories: ~380
  • Protein: ~9g
  • Carbohydrates: ~28g
  • Fat: ~26g
  • Sugar: ~20g
  • Sodium: ~180mg
  • Fiber: ~1g

This cheesecake is:

  • Creamy and rich
  • Sweet and satisfying
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Mascarpone Ricotta Cannoli Cheesecake is more than just a dessert—it’s a celebration of flavor, tradition, and indulgence. Whether you’re baking for a special occasion or just treating yourself, it’s guaranteed to impress and delight.

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