Yes, I am already working on the upcoming Christmas holidays on the blog, and this ricotta and candied fruit cheesecake is a proof of it!
This recipe doesn’t require baking and features a crunchy and special base made from the shells of classic Sicilian cannoli found in many supermarkets in our cities, while the creamy filling is made of sheep’s milk ricotta (if possible), mascarpone, and very, very delicious candied fruit!
This type of dessert is simple and can be prepared in advance, and the filling can be modified as desired by adding only cherries or orange or citron or a delicious mix!
The recipe for the Sicilian cannoli cake is very delicious, so… shall we read it together???
RICOTTA AND CANDIED FRUIT CHEESECAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for NO-BAKE RICOTTA AND CANDIED FRUIT CHEESECAKE
- 14 oz cannoli shells (+ 2/3 for the filling)
- 6 oz soft butter
- 1 tablespoon dessert wine (Tanit, Sweet Moscato, etc.)
- 2 pinches ground cinnamon (recommended but optional)
- 1.1 lbs sheep's ricotta (drain for a day and if not preferred, cow's)
- 9 oz mascarpone
- 3.5 oz powdered sugar
- 3.5 oz dark chocolate
- 3.5 oz mixed candied fruits (for garnish)
- 1.75 oz dark chocolate (for garnish)
- 1.75 oz chopped pistachios (for garnish)
Tools for NO-BAKE RICOTTA AND CANDIED FRUIT CHEESECAKE
#ADV
- Mold
- Parchment paper
- Bowl
- Mixer
Preparation of the NO-BAKE RICOTTA AND CANDIED FRUIT CHEESECAKE Recipe
For the base of the Sicilian cassata cheesecake, place the empty cannoli in the mixer along with the butter and the chosen sweet wine.
Run the blades until you get a mixture of not too large crumbs.
Line the mold (8.6 inches) with parchment paper and pour the just-prepared mix, compacting it with the back of a spoon.
Place the base of the Christmas Sicilian cannoli cheesecake in the refrigerator for at least 30/40 minutes.
In the meantime, prepare the filling by sifting the sheep ricotta to make it creamy and mixing it in a bowl with the mascarpone, sugar, coarsely chopped dark chocolate, and the cannoli crumbled with your fingers.
Add a couple of pinches of ground cinnamon, mixing well the Sicilian cannoli cheesecake Christmas cake mixture!
After the time has passed, take the cannoli base out of the refrigerator and fill it with this rich ricotta cream.
Garnish the ricotta and candied fruit cheesecake with… candied fruits, chopped dark chocolate, and chopped pistachios.
Of course, if you prefer, you can decorate this dessert with shortcrust stars, candied cherries, or whatever decoration you find most delicious!
Then put this Christmas cake of Sicilian cannoli in the refrigerator to set well for at least 4 hours, then serve it at the right time!
Enjoy your ricotta and candied fruit cheesecake!
Annalisa
Tips and Notes
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SPECIAL SOURCE CHRISTMAS SWEETS from the magazine ALICE (sorry but I don’t remember the year)
