Total TimePrep: 25 min. Bake: 65 min. + chilling
Finally, a authentic recipe. I did use marscapone in place of 2 ricottas, as recommended by my best friends grandma who lives in Amalfi, here on vacation. Beefed up the pistachios by 1/2 c, cause were pistachio junkies added a single finger shot of Amaretto(orange zest soaked in it for 1 hour first). Lovely base recipe. Each family has their own slight twist on Cannoli. Yours is Identical to the New York families in little Italy. Splendid. Thank you for sharing Yours!!
Had a dry texture typical of ricotta cheesecakes, but great cannoli flavor. Next time I will cut back to 1 carton of ricotta and use some mascarpone cheese for more creaminess
Texture was horrible. was not smooth like a cheesecake should be. Taste is okay, the orange flavor is too overpowering and does not taste like any Cannoli I have ever tasted. Won't make again.
i used a smoother ricotta and also i would suggest if using regular ricotta to strain it in cheesecolth overnight. I also used crushed up cannoli shells for the crust
My Italian friend from New York said it tasted like the cannoli she had growing up.
made this cheesecake for thanksgiving(canada)30 people,not 1 person like it the texture and the taste,very disappointed throw the recipe in the garbage.
CRUST..beause it has flour, it makes it's own crust. I have seen recipes 1/2 with crust and 1/2 without and I think it is because of the flour which make what I would call an Invisible Crust.
I would like to make this recipe, but there is no crust. How does this work? I am used to preparing cheesecakes with some sort of crust for the base. Any input from someone who has made this would be appreciated.