CANNOLI CHEESECAKE

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Cannoli Cheesecake image

Provided by Larry Campbell

Categories     Cake     Mixer     Chocolate     Bake     Ricotta     Orange     Family Reunion     Chill     Potluck     Gourmet

Yield Makes 8 to 12 servings

Number Of Ingredients 15

For crust:
4 (4 3/4-by 2 1/2-inch) graham crackers, crumbled
1/3 cup slivered almonds
3 tablespoons granulated sugar
1/2 stick unsalted butter, melted
For cheesecake:
1 3/4 cups (15 ounces) whole-milk ricotta
1/4 cup granulated sugar
1 tablespoon grated orange zest
1 large egg, separated
1/3 cup candied orange peel, chopped
1/3 cup semisweet chocolate chips, chopped
4 large egg whites
2 teaspoon confectioners sugar
Equipment: a 9-inch springform pan

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side.
  • Pulse graham crackers, almonds, and sugar in a food processor until finely ground, then transfer to a bowl. Stir in butter until combined.
  • Press crumb mixture evenly onto bottom and 1/2 inch up side of pan.
  • Bake crust 8 minutes. Cool to room temperature (still in pan), about 15 minutes. Leave oven on.
  • Make cheesecake:
  • Stir together ricotta, granulated sugar, zest, and egg yolk in a large bowl until combined, then stir in candied orange peel and chocolate chips.
  • Beat egg whites (all 5) and a pinch of salt in another bowl with an electric mixer until they hold soft peaks. Fold into ricotta mixture gently but thoroughly.
  • Pour filling into crust and bake until top is puffed and golden, about 55 minutes to 1 hour.
  • Cool in pan 15 minutes. Run a thin knife around edge to loosen cake, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

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