Substitute chopped toasted almonds for the pistachios, pure almond extract for the orange oil, omit the orange zest, and add 2 tablespoons amaretto liqueur to the ricotta mixture.Cannolis are wonderful Italian pastries served during the holidays. A filling of sweetened ricotta is stuffed into crispy tubes of fried dough. The same group of ingredients, including miniature chocolate chips and pistachio nuts, flavor this rich and delicious cheesecake.
Yield: 8–12 servings
Active time: 20 minutes
Start to finish: 6 hours, including time to chill
1 cup crumbs made from Gluten-Free Graham Crackers
1/2 cup finely chopped pistachios
4 tablespoons (1/2 stick) unsalted butter, melted
2/3 cup granulated sugar, divided
1 (15-ounce) container whole-milk ricotta
1 tablespoon grated orange zest
1 large egg, at room temperature, separated
1/2 teaspoon pure orange oil
2/3 cup finely chopped candied fruit
1/3 cup miniature chocolate chips
2 tablespoons potato starch
4 large egg whites, at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
1 cup Royal Icing
For garnish: Candied cherry halves, shaved bittersweet chocolate, and coarsely chopped pistachio nuts
1. Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan.
2. Combine crumbs, nuts, butter, and 3 tablespoons sugar in a mixing bowl, and stir well. Pat mixture onto bottom and 1/2 inch up the sides of the prepared pan. Bake crust for 8–10 minutes, or until lightly browned.
3. Combine ricotta, remaining sugar, orange zest, egg yolk, and orange oil in a mixing bowl, and beat at medium speed with an electric mixer for 2 minutes. Combine chopped fruit, chocolate chips, and potato starch in a bowl, and toss to coat evenly. Fold into ricotta mixture.
4. Place all 5 egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add salt and cream of tartar, raise the speed to high, and beat until soft peaks form. Add remaining sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form and meringue is glossy. Fold meringue into ricotta mixture.
5. Bake in the center of the oven for 50–55 minutes, or until top is brown. Cool cake in the pan on a rack, and then refrigerate until cold. Run a knife around the sides of the pan to release cake, and then remove sides of pan.
6. Spread top of chilled cake with Royal Icing, allowing it to drip down the sides. Decorate top of cake with cherries, chocolate shavings, and pistachios. Allow cheesecake to sit at room temperature for 30 minutes before serving.
Note: The cake can be made up to 4 days in advance and refrigerated, tented with plastic wrap. Allow it to sit at room temperature for 30 minutes before serving.
Variation
Substitute chopped toasted almonds for the pistachios, pure almond extract for the orange oil, omit the orange zest, and add 2 tablespoons amaretto liqueur to the ricotta mixture.
To prevent cheesecakes from cracking on top, don’t open up the oven door at all during the baking process. Most cracks are the result of drafts.