Cannoli Cheesecake with Chocolate Chips
Discover our fusion recipe combining the creaminess of cheesecake with the authentic, grainy texture of Sicilian cannoli, sprinkled with chocolate chips. An easy-to-make flavor adventure to impress your guests.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the base: crush cookies into fine crumbs. Mix with melted butter and cinnamon. Press firmly into the bottom of a lined springform pan (20-22 cm). Refrigerate.
- 2
Drain ricotta for 15 min in a fine sieve. For a smoother texture, blend it briefly.
- 3
Whisk the ricotta, cream cheese, and sugar. Add eggs one at a time. Incorporate vanilla, zest, and salt.
- 4
Gently fold chocolate chips into the batter with a spatula.
- 5
Preheat oven to 160°C. Pour batter over the cold base. Bake 50-60 min until edges are set and center slightly jiggles.
- 6
Cool in the turned-off oven with door ajar for 1h. Then at room temperature, before refrigerating for at least 4h (overnight ideal).
- 7
Unmold by running a warm knife around edges. Decorate with powdered sugar, chocolate chips, and chopped pistachios.
- Drain ricotta well to avoid a watery cheesecake. Rub zest into sugar before adding for more flavor.
- To prevent chips from sinking, lightly coat them with flour.
- Variations: replace 150g ricotta with mascarpone for richness, or add candied fruit.
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