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    You are in: Home / Recipes / Cannoli Cheesecake Recipe
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    Cannoli Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    30 mins

    2 hrs 10 mins

    ratherbeswimmin''s Note:

    In' Luscious Creamy Desserts' by Lori Longbottom

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    Units: US | Metric


    1. 1
      Position oven rack in the middle of the oven; preheat oven to 350°.
    2. 2
      Butter and flour a 9-inch springform pan; wrap the outside with heavy-duty foil.
    3. 3
      Have ready a roasting pan; put on a kettle of water to boil for the water bath.
    4. 4
      Toss the chocolate chips, raisins, and pistachios with the flour in a bowl.
    5. 5
      With an electric mixer on med-low speed, beat the eggs, sugar, vanilla, lemon zest, orange zest, and salt in a large deep bowl just until well combined.
    6. 6
      Add in the ricotta and beat, scraping down the sides of the bowl as necessary, until smooth.
    7. 7
      Stir in the flour mixture with a wooden spoon until well combined.
    8. 8
      Transfer the batter to the springform pan; place the springform pan in the roasting pan and place in the oven.
    9. 9
      Carefully pour enough boiling water to come to a depth of about 1 inch into the roasting pan.
    10. 10
      Bake for 1 hour and 30-40 minutes, or until the top is golden brown and a knife inserted 2 inches from the center of the cake comes out clean.
    11. 11
      Turn off the oven and prop the door slightly open with a wooden spoon; let the cake sit for 30 minutes in the turned-off oven.
    12. 12
      Remove the cake from the water bath and remove the foil.
    13. 13
      Cool completely on a wire rack; chill the cheesecake, loosely covered, for at least 12 hours, until thoroughly chilled and set, or for up to 2 days.
    14. 14
      To serve, run a table knife around the edge of the pan and remove the pan side.
    15. 15
      Let the cheesecake stand at room temperature for 20 minutes.
    16. 16
      Serve, cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.

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    Nutritional Facts for Cannoli Cheesecake

    Serving Size: 1 (199 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 464.2
    Calories from Fat 222
    Total Fat 24.7 g
    Saturated Fat 13.3 g
    Cholesterol 198.8 mg
    Sodium 193.0 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 1.8 g
    Sugars 33.3 g
    Protein 19.3 g

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