Cannoli Cheesecake Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly grease paper and sides of the pan with cooking spray.
• Stir graham cracker crumbs, melted butter, 3 tablespoons sugar, and 1/4 teaspoon cinnamon together in a medium bowl until well combined. Pour graham cracker crumb mixture into the prepared pan and press firmly into the bottom and sides to create a crust.
• Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove pan from the oven and set aside to cool completely at room temperature, about 30 minutes. Wrap the outsides of the pan tightly with aluminum foil; set aside.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat ricotta, mascarpone, 1 cup sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Add 1 tablespoon vanilla extract, lemon zest, and remaining 1 teaspoon cinnamon and continue beating on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
• Pour batter into the prepared crust. Place the springform pan in a large baking dish and carefully fill baking dish halfway with water.
• Bake in the preheated oven until edges are set and center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off and crack the oven door open slightly to allow cheesecake to cool slowly, about 1 hour. Remove the baking pan from the oven and remove the springform pan from the baking pan; remove aluminum foil.
• Transfer cheesecake to a refrigerator and chill, uncovered, until completely firm, at least 4 hours, or up to 8 hours. When cheesecake is completely chilled, remove from the refrigerator and carefully remove springform pan.
• Beat cream, powdered sugar, and 1/2 teaspoon vanilla extract together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Increase speed to high and continue beating until stiff peaks develop, about 1 minute.
• Spread whipped cream mixture on top of cheesecake using a spatula; sprinkle chocolate chips evenly on top of whipped cream. Slice cheesecake into 12 slices; serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.
• Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.
• Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly.
• Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.
• Top each slice of cheesecake with a spoonful of cherries, if using.

Steps:

• Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange zest. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Sprinkle with pistachios.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease and line a baking sheet with parchment.
• Place the cannoli shells in a blender or food processor and pulse until crumbly. In a bowl, mix the melted butter and granulated sugar with the crumbs and press in the bottom of the prepared baking sheet. Bake for 10 minutes. Let cool.
• For the filling: Combine the cream cheese and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together. Then add the ricotta and mix until well incorporated. Add the flour and vanilla seeds and mix. Add the eggs, one at a time, until incorporated. Add the chocolate pieces and zest and mix until just combined. Pour the batter over the baked crust and bake for 30 minutes.
• For the glaze: Combine the granulated sugar and orange juice in a saucepan and simmer over medium-low heat until slightly thickened, 10 to 20 minutes.
• Whip the heavy cream to soft peaks and whisk in the confectioners' sugar. Gently fold in the mascarpone and ricotta.
• Slice the cheesecake into pieces of desired size. Serve each piece with a drizzle of glaze, a dollop of cream on top and garnish with orange zest.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side.
• Pulse graham crackers, almonds, and sugar in a food processor until finely ground, then transfer to a bowl. Stir in butter until combined.
• Press crumb mixture evenly onto bottom and 1/2 inch up side of pan.
• Bake crust 8 minutes. Cool to room temperature (still in pan), about 15 minutes. Leave oven on.
• Make cheesecake:
• Stir together ricotta, granulated sugar, zest, and egg yolk in a large bowl until combined, then stir in candied orange peel and chocolate chips.
• Beat egg whites (all 5) and a pinch of salt in another bowl with an electric mixer until they hold soft peaks. Fold into ricotta mixture gently but thoroughly.
• Pour filling into crust and bake until top is puffed and golden, about 55 minutes to 1 hour.
• Cool in pan 15 minutes. Run a thin knife around edge to loosen cake, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add ricotta cheese and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips and orange zest; pour over crust.
• Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours; sprinkle with nuts.

Steps:

• Preheat oven to 350°F. Line a 9 inch springform pan with parchment. Crush cannoli shells in a food processor, add butter and 2 tablespoons sugar and continue to pulse until medium-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool. Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust. Bake for 1 hour and 10 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or more. Before serving sprinkle with confectionery sugar. Top with whipped cream if desired. Store leftovers in refrigerator, serves 10.