Ricotta Cannoli Cheesecake — La Casa Del Formaggio
This Ricotta Cannoli Cheesecake uses all natural Ricotta and has the same poetic flavour combination of Italian cannoli such as mixed peel, chocolate and creamy ricotta.
Ingredients
- 250g Choc Ripple Biscuits
- 100g butter, melted
- 1kg Traditional Ricotta
- 250g Double Cream
- 1 Tbsp cornflour
- 2 Tbsp water
- 5 eggs
- 1 packet Vanillina (or 1 Tbsp vanilla bean paste)
- 1 cup caster sugar
- 100g mixed peel
- 100g dark chocolate chips
- liqueur of choice, to taste (optional)
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