Cannoli Cream Cheesecake Recipe
Learn how to make Cannoli Cream Cheesecake with a guided recipe using delicious and nutritious Eggland’s Best eggs and products.
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Cooking tools:
- Springform pan
- Aluminum foil
- Non-stick cooking spray
- Mixing bowl
- Hand mixer
- Stand mixer
- Oven
- Measuring cup
- Spatula
- Cutting board
- Chef's knife
- Microplane
- Whisk
- Serving platter
Ingredients
- 1 1/4 crushed cannoli shells (6 large or 12 mini shells)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon sugar
- 1/4 cup melted butter
- 3 packages (8-ounces each) cream cheese, softened at room temperature
- 1/2 cups plus 2 tablespoons sugar
- 1/2 cup heavy cream
- 15 ounces container ricotta cheese
- Grated zest of one large orange
- 4 Eggland's Best eggs (large), lightly beaten
- 2 teaspoons vanilla extract
- 1 cup semi-sweet mini chocolate chips
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