Cannoli Cheesecake

Cannoli Cheesecake

Crust
1 1/2 cups (325 mL) graham cracker crumbs
2 tbsp (30 mL) granulated sugar
1/4 cup (60 mL) butter, melted

Filling
3 tubs (475 g/each) Tre Stelle® Extra Smooth Ricotta Cheese
1 1/2 cups (325 mL) granulated sugar
1/2 cup (125 mL) all purpose flour
1 tbsp (15 mL) vanilla extract
2 tsp (10 mL) freshly grated orange peel
7 eggs, lightly beaten
1/3 cup (75 mL) miniature chocolate chips
candied orange slices or shelled pistachios for garnish if desired
Preheat oven to 350ºF (175ºC).

Wrap all sides and bottom of a 9” spring form pan securely with a double layer thickness of aluminum foil. Combine all of the crust ingredients together and press evenly across the bottom and 1/2” up the sides of the pan. Bake for 10 minutes; allow to cool before filling.

In a large bowl beat Ricotta Cheese and granulated sugar until smooth. Beat in flour, vanilla and orange peel. Add beaten eggs one at a time and blend on low speed only until incorporated (do not over mix). Carefully pour into prepared pan and sprinkle with chocolate chips. Place in a large baking pan and add 1” of hot water to the pan.

Bake for 75 minutes or until centre is almost set. Carefully remove pan from oven and lift out spring form pan and place on a wire rack to cool for 10 minutes. Remove aluminum foil; run a sharp knife around edge of pan to loosen; allow to cool an additional hour and remove side of pan. Refrigerate until ready to serve. Garnish with candied oranges or pistachios if desired.