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Goat’s Milk Ricotta Cannoli Mini Cheesecakes

GoatRicottaCheeseCake

Traditionally, cheesecakes are made with cream cheese or ricotta cheese. Those who suffer with lactose intolerance have suggested goat’s milk as an alternative;
it is lower in fat, higher in protein and easier to digest then cow’s milk. From goat’s milk we get goat’s milk ricotta…bonus! Now we can enjoy this wonderful dessert with little worries. In the traditional Sicilian cannoli, ricotta, chocolate chips and orange rinds are used in the filling. We’ve taken this Sicilian cannoli filling and incorporated it into our Sicilian cannoli cheesecake. Enjoy!

Makes 12 servings

INGREDIENTS:
CRUST
  • 1 cup cannoli shells crushed
  • 1/4 cup margarine, melted
  • 1 tbsp sugar
  • 1 tsp ground cinnamon
  • 12 muffin paper liners
FILLING
  • 3 1/2 cups Santa Lucia Goat’s Milk Ricotta, strained in a fine sieve for at least 4 hrs to remove the water
  • 1 cup sugar
  • 1/4 cup cornstarch, sifted
  • 4 eggs, at room temperature
  • Zest of 1 orange, some reserved for garnish (optional)
  • 1 tsp vanilla
  • 1 cup dark mini chocolate chips
INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit.

CRUST

In a food processor, add the cannoli shells and pulse until fine crumbs are formed. In a bowl, combine the crushed cannoli shells, sugar and cinnamon. Drizzle melted margarine on top. Mix well with a fork. In a muffin tin, place the paper muffin liners.

Spoon in the crust and press down firmly. Refrigerate until filling is ready.

Preheat oven to 350 degrees Fahrenheit.

FILLING

In the bowl of a stand mixer, beat the ricotta and sugar at medium/high speed until smooth and creamy, scraping down the sides. Add in the sifted cornstarch and mix well. Add the eggs one at a time, mixing well after each addition. Add in the orange zest, vanilla and chocolate chips. Line the muffin tins with the paper lined muffin holders and spoon the ricotta mixture into each one filling up to the top. Place the muffin pan inside a larger rectangular baking dish and place in the oven .

Carefully pour hot water into the rectangular baking dish until it reaches half way up the sides of the muffin pan.

This will allow for an even bake without cracking the tops (Bain marie). Bake for an hour or until tops are browned and the filling is slightly moving in the centre. Remove from the oven and place on a cooling rack for 20 minutes or until cooled. Once cooled, remove the individual cheesecakes and before serving remove the paper.

Serve with orange zest and drizzled chocolate syrup (optional).

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