Cannoli Siciliani Cheesecake

This cake is fresh, sweet, and delicate, capturing all the classic flavors of Sicilian cannoli.
Cannoli Siciliani Cheesecake
This cake is fresh, sweet, and delicate, capturing all the classic flavors of Sicilian cannoli.
Cooking Instructions
- 1
A few hours ahead, drain the ricotta in a colander. (You can also do this the night before.)
- 2
Finely crush the cookies together with the cannoli shells. Add the melted butter and mix well. Line a springform pan with parchment paper, pour in the cookie mixture, and press firmly to form the crust. Refrigerate for at least 30 minutes.
- 3
Soak the gelatin sheets in cold water.
- 4
In a bowl, combine the ricotta and powdered sugar. Beat with a mixer for a few minutes.
- 5
Set aside a small amount of cream to dissolve the gelatin later, and whip the remaining cream until stiff peaks form.
- 6
After 10 minutes, dissolve the gelatin in the warm cream until fully melted.
- 7
Add the whipped cream and chocolate chips to the ricotta mixture. Then add the dissolved gelatin and gently fold everything together with a spatula.
- 8
Take the crust from the fridge and pour in the filling. Smooth the top and refrigerate for at least 2 hours.
- 9
Remove the cake from the fridge. Roughly crumble the cannoli shells and sprinkle over the cake. Add a generous amount of chopped pistachios and a few candied cherries here and there.
- 10
Let the cake rest in the fridge for another hour. Remove the pan and serve.
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