Cannoli Cheesecake
Recipes Cakes Desserts Holidays Italian
Description
Everyone loves cheesecake and everyone loves cannolis. Why not marry the two? This cream, rich Italian dessert does just that, combines the best of both.
Ingredients
non-stick cooking spray
Cannoli Cheesecake Crust:
2¼ c. (about 16 graham crackers)
½ c. butter, melted
3 T. white sugar
Cannoli Cheesecake Filling:
20 oz. Ricotta cheese
12 oz. Mascarpone cheese
1 c. white sugar
3 T. all-purpose flour
1 t. ground cinnamon
1 T. vanilla extract
4 eggs
Whipped Cream:
½ c. heavy cream
5 T. powdered sugar
3 T. Ricotta cheese
1 t. vanilla extract
mini-chocolate chips and powdered sugar for garnish, optional
Directions
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Cannoli Cheesecake Crust:
Preheat oven to 325 degrees. Line a 9 inch spring form pan with parchment paper; spray sides with non- stick cooking spray.
In a medium bowl, mix graham cracker crumbs, melted butter and sugar until well combined. Press into the bottom of prepared pan.
Bake 10 minutes. Wrap pan in aluminum foil (we used a double layer).
Cannoli Cheesecake Filling:
Reduce oven temperature to 300 degrees.
In a large bowl, combine Ricotta and mascarpone cheeses, sugar and flour until smooth and creamy. Stir in cinnamon and vanilla extract. Add in eggs, 1 at a time, until just combined. DO NOT over-mix.
Evenly spread batter on crust.
Place spring form pan inside a large roaster filled with warm water. The water should only go about halfway up the pan.
Bake 1 hour 45 minutes to 1 hour 55 minutes or until the edges are set. Turn the oven off; leave cheesecake sit in oven for 30 minutes. Crack the oven door open; leave cheesecake sit for another 30 minutes.
Remove from oven; cool completely.
Whipped Cream:
In a large chilled bowl, use a chilled whisk to whip heavy cream, powdered sugar, Ricotta cheese and vanilla until stiff peaks form.
Evenly spread whipped cream over cheesecake; top with mini-chocolate chips and powdered sugar, if desired.
Store in the refrigerator.
10 servings.