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Cannoli Cheesecake

Cannoli Cheesecake

September 17, 2020 by Brandi in Recipe

CANNOLI CHEESECAKE

yield: 12 servings

  • 1 1/2 c Almond Flour
  • 1/3 c Butter (Melted)
  • 1/4 c Pyure Sugar
  • 3 Tbsp Almond Butter
  • 2 c Cottage Cheese
  • 4oz Cream Cheese (Softened)
  • 1/2 c Pyure Sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Vanilla
  • 2 tsp Gelatin
  • 8oz Heavy Whipping Cream
  • 1 c Chocolate Chip (Lily's Sugar Free)

Stir the ingredients for the crust until smooth. Make sure to thoroughly incorporate the almond butter. Press into the bottom of a 9-inch springform pan.

Bloom the gelatin. Sprinkle the gelatin on top of 2 tbsp cold water. Let sit for 5 minutes. Add 2 tablespoons hot water and stir until it is dissolved. 

Meanwhile, in the same bowl you made the crust in, mix the ricotta, cream cheese, sweetener, cinnamon, and vanilla with an electric mixer until smooth. Blend in the bloomed gelatin

In another bowl, with the electric mixer, beat the cream until stiff peaks form

Fold 1/3 of the whipped cream into the cheesecake batter. Gently fold in the rest. Fold in the chocolate chips. Pour on top of the prepared crust.

In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices and vanilla until smooth.

Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse.

 

Suggestion: You can use ricotta cheese instead of cottage cheese for a smoother texture