Cooking Lesson #314: Instant Pot Ricotta Cannoli Cheesecake

…from the California Kitchen

How you doin’? I love Italian cannoli, but I don’t make it all that often because the fried pastry tube is a pain to make. The ready-to-use (premade) tubes just aren’t all that good. If you feel the way I do here is the best substitute for old-fashioned cannoli and I make it quite often.

Typically, cannoli consists of the tube-shaped shell of fried pastry dough, and a sweet, creamy filling usually containing ricotta—a staple of Sicilian cuisine. They range in size from 4- to 8-inches. In mainland Italy, they are commonly known as Cannoli Siciliani.
 
Well, after experimenting in the test kitchen, I finally came up with a suitable, easy-to-make substitute by way of a cheesecake that cooks perfectly in a 6- to 7-inch springform pan fitted for the Instant Pot. This recipe is great for very special Italian-inspired dinners that can be enjoyed later with leftovers the night after. It easily lasts 3 or 4 days.
 
Garnish with Italian brandy cherries, fresh raspberries, strawberries on top, whipped cream, and a drizzle of chocolate syrup if you're feeling extra indulgent.
 
Prep time:  10 minutes
Cook time:  50 minutes
Cool time:  4 hours or overnight
Yield:  1 6-or 7-inch cheesecake, about 8 servings
 
Ingredients
For the crust
2 tablespoons unsalted butter (for the pan)
2 cups crushed graham crackers or Italian biscotti cookies  
1/4 cup light brown sugar
1/4 teaspoon kosher salt
1/4 cup unsalted butter, room temperature
1/2 teaspoon almond extract
 
For the cannoli filling
15 ounces ricotta cheese, drained
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 tablespoon sour cream
1/2 teaspoon Fiori di Sicilia flavor (see ChefSecret)
1/8 teaspoon kosher salt
2 large eggs
1/4 cup mini-bitter sweet chocolate chips
1/4 cup toasted and chopped pistachio nuts
 
Directions
To prepare the springform pan

1. Coat a 6-or 7-inch springform pan with butter.
2. Cut a parchment circle for the bottom of the pan and strips for the sides of the pan.
3. Place the parchment over the buttered areas of the pan and then butter the parchment paper. The parchment paper will help the cheesecake separate easily from the sides and bottom of the springform pan.

To make the cookie crust

1. Place the cookies in the bowl of a food processor and process until fully ground.
2. Add the sugar and salt and process again.
3. Add the softened butter and process until the crushed cookie mixture loosely sticks together.
4. Drop the cookie mixture into the bottom of the pan and using your fingertips work the mixture up the sides until you have an even thickness of crust across the bottom and sides.
5. Do not bother to rinse out the bowl of the food processor as it can be used as is to make the filling.

To make the filling and the cheesecake

1. In the bowl of the food processor, mix the ricotta, cream cheese and sugar together.
2. Add the cornstarch, flour, sour cream, and Fiori di Sicilia flavor. Mix well.
3. Add the eggs, one at a time. Mix until just combined; do not overmix.
4. Stir in the chocolate chips and pistachios.
5. Pour cheesecake batter into the crust.
6. Place a trivet in the bottom of the Instant Pot. Add 2 cups water. Place the springform pan into the Instant Pot on top of the trivet. Close and lock the lid.
7. Select HIGH PRESSURE according to manufacturer's instructions; set timer for 40 MINUTES. Allow 10 to 15 minutes for pressure to build.
8. Using the release valve, RELEASE PRESSURE after 30 MINUTES.
9. Let the cheesecake cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely for at least 4 hours before serving.
10. Release the springform pan and remove all the parchment paper before serving.
11. Serve with a drizzle of chocolate syrup or whipped cream as an option.

ChefSecret:  Have you ever wondered what the Italian bakers use to get the unique flavor and aroma in their baked goods? It’s Fiori di Sicilia, an intense extract that combines vanilla, citrus and flower essences. “Flowers of Sicily” is what it literally means. Many Italian bakers use this flavoring in their panettone baking. It seems clear that extracts containing flower essences are common in Italy. What is Fiori di Sicilia, you ask? The dominant flavors in Fiori di Sicilia are vanilla and orange, so a combination of those two make a fine substitute. Also a little rose flower water, to make make-up for some of the floral aromas. But don’t be afraid to omit it entirely, because to be honest, it can be just too darn strong for some people. Make sure if you are using this in place of pure vanilla extract to only use half the amount called for. This extract is available at King Arthur Baking or Amazon.

Quip of the Day: “If you can’t laugh at yourself, I’ll do it for you.”
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