Cannoli Cheesecake

Preheat the oven to 325°F with a rack in the center. Wrap the bottom and sides of a 9" springform pan with aluminum foil. Place a 9" parchment round in the bottom of the pan. Set aside a roasting pan large enough to fit the springform pan inside. 

To make the crust: Place the waffle cones into the bowl of a food processor and pulse 6 to 8 times to coarsely chop. Add the sugar and process until the mixture is finely ground, then add the butter and process until the mixture resembles wet sand.  

Transfer the crust mixture to the prepared pan and use the bottom of a glass or measuring cup to press it into an even layer.  

Bake the crust for 10 to 15 minutes, or until it’s a shade darker and smells fragrant. Remove from the oven and let it cool at room temperature for at least 15 minutes. Meanwhile, rinse the food processor bowl to use for the filling. 

To prepare the ganache: While the crust cools, combine the mini chocolate chips and cream in a glass measuring cup. Microwave the mixture for 45 seconds at half power. Stir to combine into a smooth, shiny mixture. If there are still pieces of unmelted chocolate, microwave for another 15 seconds at half power and stir again. Pour the ganache onto the crust and spread it into a thin, even layer covering all but an 1/8" border around the edge of the pan. Place the pan in the refrigerator for 30 minutes so the ganache firms up. 

To make the filling: While the crust is chilling, place the ricotta and cream cheese into the bowl of the food processor. Process for about 30 seconds to combine, stopping halfway through to scrape the sides of the bowl. Add the sugar, vanilla, salt, and Fiori di Sicilia or zest, and process to combine. Scrape the sides of the bowl and scoop out 2 tablespoons (28g) of the filling mixture; set it in the refrigerator, covered, to use later for garnish. 

Scrape the sides of the bowl and add the eggs. Process, pausing once to scrape down the bowl, until combined into a smooth, shiny mixture, about 10 to 15 seconds. Gently fold in the mini chocolate chips with a flexible spatula. Pour the mixture into the pan on top of the chilled ganache. 

Place the springform pan into the roasting pan and place in the oven. Carefully pour enough hot water (110°F to 115°F) into the roasting pan so that it rises 3/4" up the side.  

Bake the cannoli cheesecake for 1 hour; the edges will look just barely set. 

Without opening the oven door, decrease the oven temperature to 275°F and bake for another 45 minutes. The edges will be set and the center of the cheesecake will be very jiggly. A digital thermometer inserted 1" from the edge should read 155°F when it’s done. 

Turn off the oven, prop the door open a few inches, and let the cheesecake cool inside the turned-off oven for 1 hour.  

Remove the cheesecake from the roasting pan and let it rest on a cooling rack at room temperature for 1 hour with the foil still attached. The cheesecake will still be jiggly in the middle but will finish cooking as it cools.  

Remove the foil wrapper and cover the cannoli cheesecake (still in the pan) with plastic or your favorite reusable wrap. Refrigerate for 8 hours or overnight.  

When ready to serve, carefully run a small offset spatula around the edge of the pan to loosen the cheesecake from the sides before popping open the springform mold. Slide the cheesecake off the base and onto a serving plate.   

To prepare the topping: In a small bowl, whisk the heavy cream until stiff peaks form. Fold in the reserved filling until fully incorporated and homogeneous.  

To garnish: Add the topping mixture to a piping bag fitted with a star tip and pipe rosettes around the perimeter of the top of the cheesecake. Place the broken waffle cone pieces into the rosettes. Sprinkle the mini chocolate chips and pistachios around the perimeter. Slice and serve chilled. 

Storage information: Store leftover cannoli cheesecake in the refrigerator, well wrapped, for up to a week. Freeze for longer storage, up to 1 month.