Cannoli CheesecakeUser Submitted Recipe
Graham cracker crust:
7 graham cracker sheets, ground in a food processor to texture of fine crumbs, about ¾ cup crumbs
1 tablespoon sugar
3 tablespoons butter, melted
2 lb ricotta
6 large eggs, separated
¾ cup sugar
3 tablespoons all-purpose flour
2 tablespoon minced candied orange peel
½ teaspoon orange extract
½ teaspoon cinnamon
2/3 cup shelled unsalted pistachios (not dyed red), chopped
4 oz bittersweet chocolate (not unsweetened), chopped (1 cup)
Preheat oven to 325 F. Line bottom and sides of one 8-inch springform cake pan with buttered parchment or waxed paper (you will need one circle of paper to cover the bottom, and one strip long enough to go around the side), and reserve for crust.
To prepare graham cracker crust, toss graham cracker crumbs with sugar in medium bowl. Add the 3 tablespoons of melted butter and mix gently with fork until evenly moistened. Press graham cracker mixture firmly into the bottom of the pan using the bottom of a drinking glass or measuring cup. Run the back of a teaspoon along the sides of the pan to create a smooth and even edge.
Bake crust until golden brown, about 7 to 10 minutes. Cool on wire rack while preparing the filling.
Increase temperature to 375°F.
Make filling and bake cake: Beat yolks and sugar with your stand mixer until thick and pale, then beat in ricotta, flour, extract, peel, cinnamon, pistachios. Beat whites with salt in another bowl until they hold soft peaks, and fold into ricotta mixture.
Butter side of springform pan and pour filling over crust (pan will be completely full). Bake in baking pan in middle of oven until cake is puffed and golden and a tester inserted 1 inch from center comes out clean, about 1 hour.
Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. Chill, loosely covered, at least 4 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.