Cannolo CheeseCake

This cheesecake is inspired by the famous sicilian cannolo, an Italian pastry dessert.

Crust:
350 grams cannoli wafer
100 grams butter
20 grams finely chopped pistachios
Filling:
500 grams ricotta cheese
300 grams heavy cream
3 eggs
50 grams candied peel
230 grams granulated sugar
1 lemon zested
chocolate drops
Preheat oven to 170°C.
Crush the wafer to fine crumbs and combine with melted butter and pistachios.
Transfer the mix in a pan and press the crumbs into the base and up the sides.
Place the crust in fridge.
Whisk ricotta cheese with sugar and lemon zest, add heavy cream, eggs one at a time and candied peel.
Pour the filing into the crust case and bake for 55 minutes.
The cheesecake should still jiggle, it will firm up after chilling.
Let cool in pan completely than add chocolate drops. Chill in the refrigerator, loosely covered, for at least 4 hours.
The original recipe is here:
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