Cannoli Cheesecake


Cannoli Cheesecake


200g digestive biscuits

100g melted butter  

1tbsp cocoa powder

150g crushed cannoli shells

450g cream cheese, softened at room temperature

350g extra thick double cream

230g ricotta

80g icing sugar

2 tbsp lemon zest

2 tsp vanilla extract

2 tsp ground nutmeg

2 tsp ground cinnamon

150g chocolate chips (plus a handful to decorate)

Drizzled chocolate (to serve) 


To make the base, crush the digestive biscuits and cannoli shells into small, fine crumbs. Transfer the crushed digestive biscuits and 50g of the crushed cannoli shell crumbs into a bowl, and pour over the 100g melted butter. Add the cocoa powder and mix thoroughly.

Transfer the mix into a tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.

For the filling, in a large bowl, beat the cream cheese until fluffy. Add the double cream, ricotta and icing sugar and beat until fluffy. Stir in lemon zest, vanilla, nutmeg and cinnamon, then fold in the chocolate chips.

Transfer the mix onto the crust base and smooth out.

Top with remaining mini chocolate chips and dust over the remaining crushed cannoli shells.  

Chill in the fridge for 4 hours to set. 

Slice and drizzle with chocolate to serve if desired.