Description
Discover how to make the best cannoli cheesecake with our comprehensive guide. Includes tips, side dish ideas, and FAQs.
Ingredients
Ingredients List
To make cannoli cheesecake, gather the following ingredients:
- Graham Cracker Crumbs: 1 1/2 cups
- Sugar: 1 cup, divided
- Butter: 1/2 cup, melted
- Ricotta Cheese: 2 cups
- Mascarpone Cheese: 2 cups
- Cream Cheese: 16 ounces
- Eggs: 4
- Vanilla Extract: 1 tablespoon
- Lemon Zest: 1 teaspoon
- Mini Chocolate Chips: 1/2 cup
- Powdered Sugar: 1/2 cup
- Heavy Cream: 1 cup
- Candied Cherries (optional): For garnish
- Pistachios (optional): For garnish
Instructions
Step-by-Step Instructions
Follow these steps to create the perfect cannoli cheesecake:
- Preparing the Crust:
- Mix graham cracker crumbs, melted butter, and a portion of the sugar.
- Press the mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes at 350°F (175°C).
- Making the Cheesecake Filling:
- Combine ricotta, mascarpone, and cream cheese in a mixing bowl.
- Add sugar, eggs, vanilla extract, and lemon zest.
- Mix until smooth and creamy.
- Stir in mini chocolate chips.
- Assembling the Cheesecake:
- Pour the filling over the baked crust.
- Smooth the top with a spatula.
- Baking the Cheesecake:
- Bake at 325°F (160°C) for 1 hour, then turn off the oven and let the cheesecake sit for an additional hour.
- Allow the cheesecake to cool to room temperature before refrigerating.
- Preparing the Toppings:
- Whip heavy cream with powdered sugar to make a whipped topping.
- Garnish with candied cherries and pistachios if desired.
Notes
- Use Fresh Ingredients: For the best flavor and texture.
- Experiment with Flavors: Add orange zest or almond extract for a twist.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 1 month. Thaw overnight in the refrigerator.
- Reheating: Serve chilled or at room temperature. Avoid microwaving to maintain texture.