Sicilian cannoli cheesecake is a take on the classic Sicilian cannoli.
A no-bake dessert with an easy recipe that consists of a base of cannoli shells and dry cookies, a sheep ricotta cream with chocolate chips, and a garnish of cream and pistachio grains.
FOR THE BASE
- 5 oz of cannoli shells
- 3.50 oz of dry cookies
- ¼ cup of butter
- FOR THE CREAM:
- 2 cups of sheep ricotta cheese
- 1 cup of whipping cream
- 1 cup of icing sugar
- 1 cup of chocolate chips
- cinnamon to taste
- 1 tsp of honey
- 1/2 cup of condensed milk
- 3 tsp of unflavored gelatin
- 1 oz of cannoli and dry cookies
- 1 oz of pistachio grains
- 1/4 cup of pistachio cream
- 3 cannoli shells
We grind 5 oz of cannoli and 3.50 oz of dry cookies.
We add the melted butter and mix well.
We put in a 10 inches springform pan and make the base.
Let it sit in the refrigerator for 30 minutes.
Let the ricotta cheese drain for at least 2 hours.
In a bowl put the ricotta cheese, powdered sugar, chocolate chips, teaspoon of honey and a pinch of cinnamon.
Using a spoon, mix the mixture well.
We soak the gelatin in a little water.
We whip the whipping cream.
We heat a tablespoon of milk in a small saucepan and add the gelatin, letting it dissolve.
We add to the whipping cream and whisk.
We add the Ricotta cheese and condensed milk and whisk.
We set aside some of the cream and replace the 3 cannoli that we will place on the cake at the end of the preparation.
We put the cream on the cookie base that we prepared and cooled earlier.
We let it rest in the freezer for at least 2 hours.
We decorate the cheesecake with the chopped cannoli and cookie mix, add the pistachio grains and finally the pistachio cream.
We place the 3 cannoli on the cheesecake and…. enjoy!