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1
For the crust: Preheat the oven to 350 degrees F. Grease and line a baking sheet with parchment.
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2
Place the cannoli shells in a blender or food processor and pulse until crumbly.
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3
In a bowl, mix the melted butter and granulated sugar with the crumbs and press in the bottom of the prepared baking sheet.
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4
Bake for 10 minutes.
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5
Let cool.
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6
For the filling: Combine the cream cheese and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together.
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7
Then add the ricotta and mix until well incorporated.
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8
Add the flour and vanilla seeds and mix.
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9
Add the eggs, one at a time, until incorporated.
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10
Add the chocolate pieces and zest and mix until just combined.
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11
Pour the batter over the baked crust and bake for 30 minutes.
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12
For the glaze: Combine the granulated sugar and orange juice in a saucepan and simmer over medium-low heat until slightly thickened, 10 to 20 minutes.
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13
Whip the heavy cream to soft peaks and whisk in the confectioners' sugar.
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14
Gently fold in the mascarpone and ricotta.
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15
Slice the cheesecake into pieces of desired size.
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16
Serve each piece with a drizzle of glaze, a dollop of cream on top and garnish with orange zest.
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17
This recipe was created by a contestant during a cooking competition.
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18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
