Baked ricotta cannoli cheesecake
Creamy and heavenly baked ricotta cannoli cheesecake topped with dark chocolate ganache and homemade Italian cannoli. This cheesecake is the real showstopper!
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Cooking tools:
- Springform pan
- Oven
- Dish
- Food processor
- Hand mixer
- Mixing bowl
- Whisk
- Spatula
- Saucepan
- Stove
- Microplane
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Airtight container
- Plate
Ingredients
- 500 g ricotta cheese
- 250 g mascarpone cheese
- 150 g sour cream
- 100 g powdered sugar
- 1 egg
- 3 egg yolk
- 150 g chocolate chips
- 20 g potato starch
- 1 tsp vanilla extract
- 1 orange
- 1/4 tsp salt
- 1 portion cannoli shells
- 80 g butter
- 8 cannoli
- 200 g dark chocolate
- 100 ml double cream
- 50 g pistachios
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