Sunday, June 23 2024

Cannoli cheesecake is a cold no-bake cake inspired by the famous Sicilian dessert.

To prepare it, we used cannoli wafers themselves: chopped and combined with butter, they form a tasty, crunchy base on which rests a mouth-watering filling of sheep’s milk ricotta, whipped cream and chocolate chips.


 

A fresh and delicious dessert with which to impress your friends at the end of a summer dinner or to serve for a special occasion.

 

 

 

 

 

SERVINGS:6

INGREDIENTS:

Ingredients for the Cookie Base

  • 2 cups of cannoli shells crushed
  • 7 tbsp of butter

Instructions

  1. Melt the butter in a small saucepan.
  2. Crush the cannoli shells in a food processor and combine them with the melted butter.
  3. Press the mixture into a 10-inch (or 9-9.5-inch for a thicker base) springform pan lined with parchment paper, forming an even layer with your hands.
  4. Chill in the refrigerator for at least 15 minutes.

Ingredients for the Filling

  • 3 cups of sheep’s ricotta cheese
  • 1 cup of powdered sugar
  • 7/8 cup of whipped cream
  • 1/2 cup of chocolate chips
  • 1 tbsp of gelatin sheets

Ingredients for the Decoration

  • Cannoli shells, as needed
  • Chopped pistachios, as needed
  • 2 filled cannoli

 

METHOD FOR THE FILLING

 

Soak the gelatin sheets in cold water for a few minutes.

Meanwhile, in a bowl, mix the ricotta cheese with the powdered sugar using an electric mixer.

Melt the gelatin: Squeeze out the excess water from the gelatin and melt it over low heat in a small saucepan with 3 1/2 tablespoons (50 ml) of cream.

Whip the cream: In a separate bowl, whip the remaining cream (about 3/4 cup) until stiff.

Gently incorporate the whipped cream into the cottage cheese mixture with a wooden spoon, using a top-to-bottom motion to maintain volume.

Combine and stir: Add the melted gelatin to the mixture and continue mixing.

Next, incorporate the chocolate chips, keeping some aside to fill the decorative cannoli.

Pour the filling: Pour the mixture over the cooled base.

Leave in the refrigerator to solidify for at least 6 hours.

Decorate: Once solidified, decorate as desired with crumbled cannoli wafers, chopped pistachios and filled cannoli.

 

 

 

 

 

 

Facebook Comments Box
Previous

POTATO ZEPPOLE: A CLASSIC & DELICIOUS DONUTS FROM NAPOLI

Next

NONNA'S STYLE BAKED SAUSAGE AND POTATOES

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also