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Ingredients
- Crust
100 g cannoli chips
2 tablespoons (30 g) unsalted butter
- Cheesecake Filling
3/8 cup (60 g) mini chocolate chips
1 tablespoon (8 g) all-purpose flour
8 ounces (225 g) cream cheese, at room temperature
7.5 ounces (215 g) ricotta cheese, at room temperature
1/2 cup (100 g) granulated sugar
1/4 teaspoon (1 g) kosher salt
1/2 teaspoon (2.5 ml) vanilla extract
2 large eggs, at room temperature
- Topping
4 ounces (115 g) semisweet chocolate chips
1/4 cup (60 ml) heavy cream
1/2 teaspoon (<1/2 gram) espresso powder or Pero (barley beverage) powder
8-9 cannoli chips
Directions
- Preheat oven to 350º F. Line a 7″ springform or removable bottom cheesecake pan with parchment paper. Spray pan and paper with cooking spray.
- Mix cannoli crumbs and butter together. Press into bottom of greased pan. Bake for 10 minutes and cool until just warm to the touch.
- In a small bowl, toss the mini chocolate chips and 1 tablespoon flour. Set aside.
- Meanwhile, prepare the cheesecake filling. Beat cream cheese and sugar on medium speed until creamy, 2-3 minutes. If using a stand mixer, use the paddle attachment. Scrape the sides of the bowl as needed.
- Add ricotta, salt, and vanilla. Beat, scraping down the bowl as necessary, until just combined, about 30 seconds.
- Add the eggs 1 at a time on low speed. Mix just until completely incorporated. Do not over mix. Remove the bowl from the mixer and finish mixing by hand to ensure that all eggs are incorporated.
- Pour 1/3 of the batter into the cooled crust. Sprinkle with 1/3 chocolate chips. Add another 1/3 of batter and sprinkle with another 1/3 of the chocolate chips. Add remaining third of batter, smooth the top, and sprinkle with the remaining 1/3 chocolate chips.
- Pour 1 cup of water into the bottom of cooking insert in electric pressure cooker. Place filled pan on trivet with handles, and transfer to pressure cooker. Cover cheesecake pan tightly with aluminum foil.
- Set pressure cooker to high pressure for 35 minutes and lock lid. Pressure cook for 35 minutes, allow a natural release for 10 minutes, then manually release remaining pressure. The cheesecake is done when the center is gently set. If needed, pressure cook for an additional 5 minutes.
- Remove from pressure cooker and let cool on trivet for 1-2 hours. Cool completely in the refrigerator.
- To make the topping heat the chocolate chips, heavy cream, and espresso powder in the top of a double boiler, stirring occasionally until melted. You can also make the ganache by microwaving at 50% power for 30 seconds at a time.
- When ganache is almost cool, spread on the top of the chilled cheesecake. Sprinkle cannoli chips over the top.