Cannoli Cheesecake

This cannoli cheesecake is a taste of absolute heaven!

This recipe has a few steps, but the result is definitely worth the extra effort. Your patience will be rewarded by a divinely creamy cheesecake with a hint of cinnamon, topped with a layer of decadent cannoli filling.

Ingredients

Crust
1 cup almond flour
1/4 cup butter, melted
1/4 cup monkfruit
1 Tbsp balsamic vinegar or marsala wine
1 Tbsp psyllium husk powder
Pinch of salt

Filling
16 oz cream cheese, room temperature
2 large eggs, room temperature
3/4 cup monkfruit
1/2 tsp ground cinnamon

Topping
1 ½ cups ricotta cheese
1/2 cup powdered erythritol
3 Tbsp sugar-free dark chocolate chips
1/2 tsp ground cinnamon

Yields: 12 servings
Per serving*:
Calories: 307
Net carbs: 5.5
Protein (grams): 8
Fat (grams): 27

Prep time: 20 min
Cook time: 1 hr 15 min
Total time: 6 hours 20 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

For the crust, mix together the almond flour, butter, monkfruit, balsamic vinegar or marsala wine, psyllium husk powder and pinch of salt. Press into the bottom of a greased springform pan.

Bake for 12-15 min, until slightly golden.

Remove the crust from the oven and reduce the oven temperature to 300F.

While the crust cools slightly, prepare the cheesecake filling.

In a large bowl, using a handmixer, combine the cream cheese, eggs, monkfruit and cinnamon. Whisk them until the mixture is light and fluffy, about 8-10 min.

Pour the cheesecake batter over the crust, and return to the oven to bake for 50-60 min.

While the cheesecake bakes, strain the ricotta by placing it in a cheesecloth-lined strainer.

Turn off the oven, crack open the oven door and leave the cheesecake in the oven for 30-45 min. This will allow it to finish baking in the residual heat, as well as cool slowly to avoid cracking.

While the cheesecake cools in the oven, prepare the cannoli topping.

In a large bowl, mix together the strained ricotta, powdered erythritol and cinnamon, until well combined.

Stir in the chocolate chips and set aside.

Once the cheesecake has cooled, remove it from the oven and even spread the cannoli topping over it.

Cover and refrigerate for at least 4 hours or overnight to allow it to set.

Unmold, slice and enjoy!

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Cannoli Cheesecake

Yield: 12

Author: Georgiana Elias

Prep time: 20 MinCook time: 1 H & 15 MInactive time: 4 H & 45 MTotal time: 6 H & 20 M

This cannoli cheesecake is a taste of absolute heaven! This recipe has a few steps, but the result is definitely worth the extra effort. Your patience will be rewarded by a divinely creamy cheesecake with a hint of cinnamon, topped with a layer of decadent cannoli filling.

Ingredients

Crust

• 1 cup almond flour
• 1/4 cup butter, melted
• 1/4 cup monkfruit
• 1 Tbsp balsamic vinegar or marsala wine
• 1 Tbsp psyllium husk powder
• Pinch of salt

Filling

• 16 oz cream cheese, room temperature
• 2 large eggs, room temperature
• 3/4 cup monkfruit
• 1/2 tsp ground cinnamon

Topping

• 1 ½ cups ricotta cheese
• 1/2 cup powdered erythritol
• 3 Tbsp sugar-free dark chocolate chips
• 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 350F.
2. For the crust, mix together the almond flour, butter, monkfruit, balsamic vinegar or marsala wine, psyllium husk powder and pinch of salt. Press into the bottom of a greased springform pan.
3. Bake for 12-15 min, until slightly golden.
4. Remove the crust from the oven and reduce the oven temperature to 300F.
5. While the crust cools slightly, prepare the cheesecake filling.
6. In a large bowl, using a handmixer, combine the cream cheese, eggs, monkfruit and cinnamon. Whisk them until the mixture is light and fluffy, about 8-10 min.
7. Pour the cheesecake batter over the crust, and return to the oven to bake for 50-60 min.
8. While the cheesecake bakes, strain the ricotta by placing it in a cheesecloth-lined strainer.
9. Turn off the oven, crack open the oven door and leave the cheesecake in the oven for 30-45 min. This will allow it to finish baking in the residual heat, as well as cool slowly to avoid cracking.
10. While the cheesecake cools in the oven, prepare the cannoli topping.
11. In a large bowl, mix together the strained ricotta, powdered erythritol and cinnamon, until well combined.
12. Stir in the chocolate chips and set aside.
13. Once the cheesecake has cooled, remove it from the oven and even spread the cannoli topping over it.
14. Cover and refrigerate for at least 4 hours or overnight to allow it to set.
15. Unmold, slice and enjoy!

Nutrition Facts

Calories

307

Fat (grams)

27

Net carbs

5.5

Protein (grams)

8

* Net carbs and other nutritional information may vary based on brand used