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Chocolate Chip Cannoli Cheesecake | Tastes Like A Real Cannoli!
Cannoli Cheesecake with a silky ricotta filling, bright orange zest, and tons of mini chocolate chips in every slice. Wrapped in an Oreo crust to replicate the flavor of the chocolate dipped shells.
Rezept
Zubereitungszeit ca. 690 MinutenVorbereitung ca. 30 MinutenKochzeit ca. 90 Minuten
Zutaten:
- 24 Oreos (filling removed, crushed into fine crumbs)
- 4 tablespoons butter (melted)
- 2 (8 oz) blocks cream cheese (room temperature)
- 1 (15 oz) container whole milk ricotta cheese (room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- zest of 1 orange (plus additional for topping (optional))
- 1/4 cup cornstarch
- 1 heaping cup mini chocolate chips
- whipped cream (for topping (optional))
Arbeitsschritte:
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil for easier transfer out of the pan later. Lightly spray the foil with nonstick cooking spray.
- In a medium bowl, combine the Oreo crumbs and melted butter. Press the crumbs into the bottom and about a half inch up the sides of the pan.
- Bake the crust for 8 minutes. Remove the pan from the oven and allow it to cool while you prepare the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the cream cheese and ricotta on medium speed for about 1 minute. Add the sugar and beat until completely combined and smooth.
- Add the eggs one at a time, beating each one until combined. Scrape the sides and bottom of the bowl with a silicone spatula as needed.
- Add the vanilla extract, orange zest, and cornstarch mixing until well combined. Fold in the mini chocolate chips with a spatula.
- Tightly wrap the outside of the springform pan with the cooled crust in heavy-duty foil. Pour the batter into the crust. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake on the middle rack for 75 to 85 minutes. Turn off the oven, leave the door slightly open, and let the cheesecake rest in the cooling oven for 90 minutes.
- Lift the pan out of the water bath and let the cheesecake cool completely on a wire rack. Cover and refrigerate for 8 hours or overnight (up to 48 hours).
- Before serving, top with whipped cream, mini chocolate chips, and orange zest. Slice and serve!
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