A gorgeous dessert reminiscent of Sicilian Cannoli – nothing tops this memorable dessert!
1/2 cups graham cracker crumbs
2 tbsp granulated sugar
1/4 cup butter, melted
16 oz of Ricotta Cheese
1 1/2 cups granulated sugar
1/2 cup all purpose flour
1 tbsp vanilla extract
2 tsp freshly grated orange peel
7 eggs, lightly beaten
1/3 cup miniature chocolate chips
candied orange slices or shelled pistachios for garnish if desired
Preheat oven to 350ºF (175ºC).
Wrap all sides and bottom of a 9” springform pan securely with a double layer thickness of aluminum foil.
Combine all of the crust ingredients together and press evenly across the bottom and 1/2” up the sides of the pan.
Bake for 10 minutes; allow to cool before filling.
In a large bowl beat Ricotta Cheese and granulated sugar until smooth.
Beat in flour, vanilla and orange peel.
Add beaten eggs and blend on low speed only until incorporated (do not over mix).
Carefully pour into prepared pan and sprinkle with chocolate chips.
Place in a large baking pan and add 1” of hot water to the pan.
Bake for 75 minutes or until centre is almost set.
Carefully remove pan from oven and lift out springform pan and place on a wire rack to cool for 10 minutes.
Remove aluminum foil; run a sharp knife around edge of pan to loosen; allow to cool an additional hour and remove side of pan.
Refrigerate until ready to serve.
Garnish with candied oranges or pistachios if desired.
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