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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lacasa.com.au.
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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