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Cannoli Cheesecake

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Created by snickettysnack,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 4 Users Voted

Cannoli Cheesecake... two beauties come together! your social media marketing partner
  • Crut:
  • 1 1/2 cups (325 mL) graham cracker crumbs
  • 2 tbsp (30 mL) granulated sugar
  • 1/4 cup (60 mL) butter, melted
  • Filling:
  • 3 Lbs  Smooth Ricotta Cheese
  • 1 1/2 cups (325 mL) granulated sugar
  • 1/2 cup (125 mL) all purpose flour
  • 1 tbsp (15 mL) vanilla extract
  • 2 tsp (10 mL) freshly grated orange peel
  • 7 eggs, lightly beaten
  • 1/3 cup (75 mL) miniature chocolate chips
  • candied orange slices or shelled
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  1. Preheat oven to 350ºF (175ºC).
  2. Wrap all sides and bottom of a 9” spring form pan securely with a double layer thickness of aluminum foil. Combine all of the crust ingredients together and press evenly across the bottom and 1/2” up the sides of the pan. Bake for 10 minutes; allow to cool before filling.
  3. In a large bowl beat Ricotta Cheese and granulated sugar until smooth. Beat in flour, vanilla and orange peel. Add beaten eggs one at a time and blend on low speed only until incorporated (do not over mix). Carefully pour into prepared pan and sprinkle with chocolate chips. Place in a large baking pan and add 1” of hot water to the pan.
  4. Bake for 75 minutes or until center is almost set. Carefully remove pan from oven and lift out spring form pan and place on a wire rack to cool for 10 minutes. Remove aluminum foil; run a sharp knife around edge of pan to loosen; allow to cool an additional hour and remove side of pan. Refrigerate until ready to serve. Garnish with candied oranges or pistachios if desired. your social media marketing partner
Additional Tips

The filling is quite alot for 1 cheesecake, depending on how large you spring form is. I made 2 mini and 1 large cheesecake and there was plenty. Same for the crust..

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Review by mharmon08 , Tuesday, 27 May 2014 vote imagevote imagevote image
Molto bene! I really need a spring form pan as this quickly filled up a two inch high pan. I used two pie crusts for the filling. your social media marketing partner
Review by TommyHunt , Sunday, 08 June 2014 vote imagevote imagevote imagevote image
Love it. I used Lorna Doone Cookiies instead of the Graham Crackers for the crust! your social media marketing partner
Review by mklisi65 , Sunday, 11 January 2015 vote imagevote imagevote image
Very good recipe which was easy enough for my 13-year-old daughter to follow. Only suggestion is a little less orange zest as it was overwhelmingly "orangy". your social media marketing partner
Review by mbrinker , Monday, 12 January 2015 vote imagevote imagevote imagevote image
Love this, the recipe was easy to follow, but for my first time making it and following the baking time, my cheesecake was liquified in the middle. My guest still ate it and loved it. Any suggestions. your social media marketing partner