Cannoli Cheesecake

Name: Cannoli Cheesecake
Yield: Serves 12 servings
Ingredients: 3 cups ricotta cheese (about 700 grams); 2 2/3 cups cannoli shells, crushed (about 270 grams); 1/2 cup unsalted butter (about 110 grams); 2 1/2 teaspoons powdered gelatin (about 8 grams); 1/2 cup dark chocolate chips (about 80 grams); 3/4 cup heavy whipping cream (about 200 ml); 1 2/3 cups powdered sugar (about 200 grams); as needed Candied fruit,

stefania divittorio @laStefy61

A Sicilian-style cheesecake version.....😂....all made in Sicily

stefania divittorio @laStefy61

A Sicilian-style cheesecake version.....😂....all made in Sicily

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Ingredients

No baking required

Serves 12 servings

3 cupsricotta cheese (about 700 grams)
2 2/3 cupscannoli shells, crushed (about 270 grams)
1/2 cupunsalted butter (about 110 grams)
2 1/2 teaspoonspowdered gelatin (about 8 grams)
1/2 cupdark chocolate chips (about 80 grams)
3/4 cupheavy whipping cream (about 200 ml)
1 2/3 cupspowdered sugar (about 200 grams)
as neededCandied fruit,

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Steps

No baking required

1

Crush the cannoli shells, mix with the melted butter, and press this mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes.
2

Soak the gelatin sheets in cold water for 10 minutes. Remove, squeeze out excess water, and dissolve them in a little warm cream. Let cool slightly.
3

In a bowl, mix the ricotta with the powdered sugar. Add the whipped cream, chocolate chips, and dissolved gelatin. Gently fold together and pour over the crust in the pan. Refrigerate for 5 hours. Garnish with candied fruit and a few mini cannoli filled with ricotta.