Cannoli Cheesecake
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.