The Cannoli Cheesecake is a modern dessert that blends two beloved culinary traditions: the rich, creamy texture of classic New York-style cheesecake and the sweet, ricotta-filled charm of traditional Sicilian cannoli. While cheesecake has roots stretching back to ancient Greece, and cannoli emerged in Sicily during the Arab rule around the 9th century, the fusion of the two desserts is a relatively recent innovation, likely popularized in Italian-American bakeries in the United States. As Italian immigrants brought their recipes and culinary heritage to America, creative bakers began experimenting, eventually creating the Cannoli Cheesecake as a decadent hybrid. This dessert typically features a graham cracker or cannoli shell crust, a ricotta or ricotta-cream cheese filling, and is often topped with chocolate chips, pistachios, or a dusting of powdered sugar—capturing the essence of both iconic treats.
Ingredients
Equipment
Method
- Pulse the waffle cones in a food processor until they form coarse crumbs. Add sugar, melted butter, and cinnamon, and blend until well combined.Press this mixture onto the bottom and along the sides of a greased 9-inch springform pan. Allow it to refrigerate until it becomes firm. Set it aside for later use.
- In a spacious bowl, employ a handheld mixer to blend the cream cheese and powdered sugar until the mixture turns smooth. Incorporate the ricotta cheese, vanilla extract, orange zest, and cinnamon, mixing until just combined. Gently fold in the mini chocolate chips. Pour this filling into the prepared crust and spread it out until it's smooth.Allow the cheesecake to refrigerate for a minimum of 4 hours. Optionally, top it with chopped pistachios for an extra touch.
