Description
Discover how to make the best cannoli cheesecake with our comprehensive guide. Includes tips, side dish ideas, and FAQs.
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Ingredients
Ingredients ListÂ
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:
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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).
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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.
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Assembling the Cheesecake:
- Pour the filling over the baked crust.
- Smooth the top with a spatula.
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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.
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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.