How to Make a Creamy Cannoli Cheesecake with a Chocobakes Chocolate Center

Yes, there are desserts that are delicious, but then there are also desserts that are entirely enticing. They’re also beautiful and steal the show with their beauty. The cannoli cheesecake with Chocobakes chocolate center belongs to the latter category. It’s an elegant fusion of two beloved Italian classics -- the cannoli and the cheesecake. Added to them is a gooey center of the soft and enchanting Cadbury Chocobakes chocolate. The resultant dessert is one that’s decadent and delicious. A sure treat for chocolate lovers, but also for those who love to experiment with fusion and can appreciate unique new desserts.

The dessert combines the creamy tang of a ricotta-based cannoli filling with the rich density of cheesecake. The surprise Chocobakes chocolate core melts in the center like a gooey explosion waiting to be devoured. This dessert has the perfect balance of different textures, including the crunchy crust, the velvety filling and the chocolatey center. It looks breathtaking and tastes even better, while not needing any added flourishes or elements to show off. It’s whole in itself.

So tie your apron and let’s get baking. Here’s what you need:

Ingredients (Serves 10–12)

For the crust:

• 1 ½ cups crushed digestive biscuits or graham crackers
• ½ cup crushed cannoli shells (optional)
• ½ cup melted unsalted butter
• 1 tbsp sugar

For the filling:

• 500 g ricotta cheese (drained overnight for smoothness)
• 250 g cream cheese, room temperature
• ¾ cup powdered sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp orange zest
• ½ tsp cinnamon
• 1/3 cup mini chocolate chips

For the center:

• 2 Cadbury Chocobakes

Optional toppings:

• Extra mini chocolate chips
• Crushed pistachios
• Powdered sugar dusting

Method:

• Preheat the oven to 350F or 175C.
• In a bowl, add the crushed biscuits, crushed cannoli shells (if using), sugar, and melted butter. Stir until the mixture feels like wet sand and gently press it into a springform pan. Use the bottom of a glass to press down the crust. Chill this in the freezer for about 20 minutes while you prepare the filling.
• In another bowl, use a handheld mixer or stand mixer to beat the cream cheese and ricotta together until smooth, creamy, and light. Add in the powdered sugar, eggs (one at a time), vanilla extract, orange zest, and cinnamon. Mix until everything is blended thoroughly.
• Now fold in the mini chocolate chips but be gentle. If you mix too hard, they might crumble or lose structure.
• Now pour half the cheesecake filling onto the chilled crust. Place the Chocobakes cakes in the center, side by side if you're using more than one. Pour the rest of the filling over them to conceal them completely. Smoothen out the top.
• Give the pan a gentle tap on the counter to release any trapped air bubbles. Bake for 60 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake sit inside for another 30 minutes with the door ajar.
• Cool it completely on the counter before transferring it to the fridge. Chill for at least 4 hours, or overnight if you have the time.
• Before serving, decorate with extra mini chocolate chips, a handful of crushed pistachios for crunch and color, and a delicate dusting of powdered sugar. You can also drizzle some melted chocolate or top with whipped cream. This is your chance to be as experimental and creative as you can.
• Serve chilled, with a cup of coffee or an espresso. You can also serve alongside some fresh strawberries or orange slices for more flavor and a dramatic color contrast.

Tips:

• Drain the ricotta overnight in the fridge with a paper towel-lined sieve for the creamiest texture.
• Make sure you’re using room temperature ingredients, especially the ricotta cheese and cream cheese. If they’re cold, they’ll be hard and solid, and hard to work with. They won’t mix well and there will be lumps in the mixture. On the other hand, if it's too hot, they can become runny and ruin the consistency of the mixture. So let them sit out at room temperature for about 20 minutes. They will soften and be perfect for use.
• Freeze the Chocobakes before using since this helps them keep their structure while baking later on.