Cannoli Cheesecake – a delicious recipe with cartons, sugar, all-purpose, vanilla, orange zest, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2
In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange zest. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan.
3
Bake at 350u00b0 for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
4
Refrigerate overnight. Sprinkle with pistachios.
621
kcal
Calories
32
g
Fat
50
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cartons (15 ounces each) ricotta cheese, 1-1/2 cups sugar, 1/2 cup all-purpose flour, 3 teaspoons vanilla extract, and more.
Yes, Cannoli Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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