CANNOLI CHEESECAKE
Cannoli are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta--a staple of Sicilian cuisine. This is a cheesecake inspired by the flavors of a traditional cannoli. Serve with a big glass of cold milk! This would last several days, covered, in the refrigerator.
Provided by John Somerall
Time 7h55m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 49.2 g, Cholesterol 171.2 mg, Fat 38 g, Fiber 1 g, Protein 12.2 g, SaturatedFat 20.9 g, Sodium 288 mg, Sugar 35.6 g
CANNOLI CHEESECAKE RECIPE
Use this Cannoli Cheesecake Recipe to get the best of both worlds when you can't decide which dessert you want. This Cannoli Cheesecake Recipe is an epic combination of two classic desserts that is perfectly creamy and sweet. Surprise your guests with this unique yet delicious cheesecake.
Provided by My Food and Family
Categories Dairy
Time 6h15m
Yield 12 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 530, Fat 37 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 120 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CANNOLI CHEESECAKE
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.
CANNOLI CHEESECAKE
Combining two of our favorite desserts, this is a traditional holiday treat in my Italian family. We're always certain to pass down the recipe to the next generation.-Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 363 calories, Fat 17g fat (9g saturated fat), Cholesterol 169mg cholesterol, Sodium 190mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 1g fiber), Protein 18g protein.
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