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 CAKE
This delicious Cannoli Cake has a thick layer filled with ricotta and cream cheese flavored with orange and liqueur and iced with Vanilla-Cream Frosting.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE CAKE: Begin early in day or day ahead to make Cannoli Cake.
- Preheat oven to 375°F In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
- In large bowl, using same beaters and with mixer at low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 cup sugar, and 1 teaspoon vanilla, and 2 Tablespoons water until blended. With rubber spatula, gently fold beaten egg whites into egg-yolk mixture, one-third at a time.
- Spoon batter into UNGREASED 10 inch by 3 inch springform pan. Bake 30 to 35 minutes until cake is golden and top springs back when lightly touched.
- Invert cake in pan on wire rack; cool completely in pan.
- FOR BRUSHING CAKE LAYERS: From oranges, grate 2 teaspoons peel (use the rest of peel for the filling) and squeeze 1/3 cup juice (IF NOT USING LIQUEUR, INCREASE JUICE TO 1/2 CUP). Stir liqueur into 1/3 cup juice; set aside.
- FOR THE FILLING: In large bowl, with mixer at low speed, beat ricotta, cream cheese, rest of the grated orange peel, confectioners' sugar and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet-chocolate mini pieces.
- With metal spatula, loosen cake from edge of pan; remove pan side. Loosen cake from pan bottom; remove pan bottom. With serrated knife, cut cake horizontally into 2 layers. Brush orange-juice mixture evenly over cut side of both layers.
- Place bottom cake layer, cut-side up, on cake plate. Spoon ricotta-cheese filling on center of cake layer. Spread some filling out to edge, leaving a center rounded to achieve a dome effect.
- Cut a small wedge out of remaining cake layer; and gently rest cake layer over filling. (Cutting wedge will allow cake layer to bend, without cracking, to fit over dome shape.).
- PREPARE VANILLA-CREAM FROSTING: In small bowl, with mixer at medium speed, beat 3 Tablespoons margarine or butter, softened, 3 Tablespoons milk, 1 3/4 cups confectioners' sugar, and 3/4 teaspoon vanilla extract until smooth, adding more milk if necessary until mixture has an easy spreading consistency. In large bowl, using same beaters and with mixer at medium speed, beat 2 cups heavy or whipping cream until stiff peaks form; fold confectioners'-sugar mixture into whipped cream. Spread over top and down side of cake.
- In a heavy small saucepan over low heat, heat remaining 1/3 cup mini pieces, stirring frequently, until melted and smooth.
- Into waxed-paper cone, spoon melted chocolate. (Or, use small decorating bag with small writing tube.) With chocolate, make feather design.
- Refrigerate cake until filling is firm for easier cutting, about 3 hours.
- TO MAKE WAXED-PAPER CONE: Cut square of waxed paper; fold in half into triangle. Lay triangle on flat surface so wide side is at top. Fold left-hand corner down to center point. Take right-hand corner; wrap it completely around folded left-hand corner, forming cone. Both corners meet at center point of original triangle. Fold in these ends twice to hold together. Fill cone two thirds full; fold top over.
- MAKING FEATHER DESIGN: Piping circles on Cake: Using paper cone with tip cup to make 1/8 inch diameter hole, pipe melted chocolate on top of cake in concentric circles, starting in center and moving to edge of cake. Start with small circle in the middle of cake and go around each circle to the edge. This should be 6 circles.
- Drawing spokes towards center: Before chocolate hardens, quickly with tip of toothpick or small knife, draw lines in spoke fashion, about 1 1/2 inches apart around edge of cake; alternate direction of each spoke, first from edge to center of cake, then from center to edge.
- Completing feather design: Continue around top of cake, alternating direction of each spoke to make attractive feather design. 16 servings.
- The Good Housekeeping Book of Desserts.
Nutrition Facts : Calories 656.6, Fat 39.7, SaturatedFat 22.5, Cholesterol 208.8, Sodium 402.5, Carbohydrate 62.6, Fiber 1.7, Sugar 50.1, Protein 15.8
MARVELOUS CANNOLI CAKE
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It's best when served well chilled.-Antoinette Owens, Ridgefield, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix)., Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting., Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.
Nutrition Facts : Calories 591 calories, Fat 37g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 367mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 1g fiber), Protein 12g protein.
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.
CANNOLI SHEETCAKE
Make and share this Cannoli Sheetcake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Equipment:.
- 9x13 baking pan.
- Piping bag and large star tip.
- Large skewers.
- Directions:.
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick spray.
- In a large bowl, mix ricotta cheese, mascarpone cheese, vanilla extract and confectioners sugar until well combined and smooth. Transfer to a piping bag fitted with a large star tip. Refrigerate until ready to use.
- Prepare cake according to package directions. Bake and let cool completely.
- Use the flat tip of a large skewer to poke holes into the cooled cake, the more holes the better. Pour sweetened condensed milk over the cake and let soak for at least 30 minutes and up to an hour. Pipe the cannoli icing into stars over the top of the cake, covering completely. Sprinkle mini chocolate chips over the top to finish.
Nutrition Facts : Calories 523.2, Fat 19.9, SaturatedFat 10.4, Cholesterol 28.7, Sodium 310.2, Carbohydrate 81.9, Fiber 2, Sugar 69.1, Protein 9.3
CANNOLI CAKE
We've made your favorite Italian pastry into a delicious and festive cake! Here's how to take a standard box mix and turn it into an impressive showstopper with homemade frosting and ganache.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bake two 8-inch round cakes according to the package directions. Cool completely. Cut a parchment sheet into four 3-by-12-inch strips and set aside.
- Meanwhile, combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on the lowest speed until the sugar is incorporated into the butter. Add the vanilla, increase speed to medium-high and beat until smooth, about 2 minutes. With the mixer running on medium high, add the milk, 1 tablespoon at a time, until the frosting is smooth and spreadable.
- To make the filling, remove 2 cups of the frosting and place in a medium bowl. Add the cinnamon and mini chocolate chips and stir until combined. Reserve remaining frosting.
- Using a serrated knife, trim the top of each cake to make level and straight. Line the edges of a cake stand with the parchment strips (to keep it clean when you frost and glaze the cake with chocolate). Place one cake in the center of the cake stand. Using a small offset spatula, spread the chocolate filling evenly over the top of the cake. Top with the second cake.
- With a large offset spatula, spread 3/4 cup of the reserved frosting in a thin layer on the top and sides of the cake. This is called a crumb coat. Place the cake in the freezer until the frosting is set, about 30 minutes.
- Once chilled, remove the cake from the freezer and spread with all but 1/2 cup of the remaining frosting. Smooth the sides and top of the cake using the offset spatula or a bench scraper. Return to the freezer for another 30 minutes to set the frosting.
- Meanwhile, make the ganache by placing the semi-sweet chocolate chips in a small heatproof bowl. Heat the cream until hot but not boiling. Pour over the chocolate and let sit for 5 minutes, then stir until smooth and glossy.
- Remove the cake from the freezer and pour the ganache over the top. Use the back of a spoon to completely cover the top, allowing some of the chocolate to spill over the sides in a drip pattern.
- Place the remaining 1/2 cup frosting in a pastry bag fitted with a medium star tip. Pipe rosettes on the chocolate around the top edge of the cake, spacing them about 1/2 inch apart. Place one end of a cannoli on each rosette, so the opposite ends meet in the center of the cake. Remove the parchment strips from beneath the cake and serve.
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
More about "cannoli sheetcake recipes"
EASY SHEET PAN CANNOLI CAKE - OAT&SESAME
From oatandsesame.com
3/5 (1)Category DessertCuisine ItalianCalories 760 per serving
- Preheat the oven to 325 degrees. Use butter to grease the bottom and sides of a 13-by-18-inch rimmed baking sheet and line it with parchment paper.
- Beat butter in the bowl of a stand mixer on medium-high speed for several minutes until creamy. Add the granulated sugar; beat on medium-high speed for 2 minutes, until lighter and fluffy.
CANNOLI SHEET CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
Estimated Reading Time 2 mins
CANNOLI SHEET CAKE – STELLINA SWEETS
From stellinasweets.com
Estimated Reading Time 8 mins
BEST NO-BAKE CANNOLI CHEESECAKE RECIPE - DELISH
From delish.com
10 BEST CANNOLI CAKE RECIPES | YUMMLY
From yummly.com
CANNOLI CHEESECAKE | HARDCORE ITALIANS
From hardcoreitalians.blog
10 BEST CANNOLI CHEESECAKE RECIPES | YUMMLY
From yummly.com
CANNOLI POKE CAKE (EASY ITALIAN DESSERT) - SNAPPY …
From snappygourmet.com
CANNOLI CAKE RECIPE | LAND O’LAKES
From landolakes.com
CANNOLI CAKES | KING ARTHUR BAKING
From kingarthurbaking.com
BEST CANNOLI CHEESECAKE RECIPE-HOW TO MAKE CANNOLI …
From delish.com
RECIPE: TO-DIE-FOR CANNOLI CAKE - ITALIAN SONS AND …
From orderisda.org
CANNOLI CAKE - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
CANNOLI CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
CANNOLI CAKE RECIPE - SNAPPY GOURMET
From snappygourmet.com
CANNOLI CAKE ROLL RECIPE {TIPS ON HOW TO MAKE A CAKE …
From thebestcakerecipes.com
CANNOLI POKE CAKE RECIPE | MOIST VANILLA CAKE RECIPE
From lifeloveandsugar.com
CANNOLI SHEET CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LAYERED CANNOLI CAKE RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
EASY CANNOLI CHEESECAKE | DELICIOUS ITALIAN CHEESECAKE RECIPE
From lifeloveandsugar.com
HOMEMADE CANNOLI CHEESECAKE RECIPE - THE NOVICE CHEF
From thenovicechefblog.com
CANNOLI SHEETCAKE RECIPE - FOOD.COM [VIDEO] | RECIPE [VIDEO]
From pinterest.ca
CANNOLI SHEETCAKE RECIPE - FOOD.COM | RECIPE | CANNOLI CAKE, …
From pinterest.com
CANNOLI CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
NO BAKE CANNOLI CHEESECAKE - COOKIES AND CUPS
From cookiesandcups.com
HOW TO MAKE THE BEST CANNOLI CHEESECAKE - ELLE JAY AT HOME
From ellejayathome.com
CANNOLI POUND CAKE | THE BEST CANNOLI CAKE RECIPE
From thisitaliankitchen.com
SHEET CAKE RECIPES | ALLRECIPES
From allrecipes.com
CANNOLI CHEESECAKE SQUARES - COOKING WITH NONNA
From cookingwithnonna.com
LAYERED CANNOLI CAKE RECIPE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
KETO CANNOLI SHEET CAKE - LOW CARB KETO LIFESTYLE
From low-carb-keto-lifestyle.com
CANNOLI CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
TO-DIE-FOR CANNOLI CHEESECAKE - ITALIAN SONS AND DAUGHTERS OF …
From orderisda.org
CANNOLI SHEETCAKE RECIPE - FOOD.COM | RECIPE | CANNOLI CAKE, …
From pinterest.co.uk
CANNOLI CAKE RECIPE FROM SARGENTO - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
EASY CANNOLI CHEESECAKE RECIPE [ITALIAN CHEESECAKE]
From nonnabox.com
CANNOLI CHEESECAKE RECIPE - CUISINART.COM
From cuisinart.com
NO BAKE CANNOLI CHEESECAKE - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
BEST MASCARPONE CANNOLI CHEESECAKE RECIPES | CHEESE | FOOD …
From foodnetwork.ca
CANNOLI CAKE WITH WHIPPED RICOTTA FROSTING - FOOD DUCHESS
From foodduchess.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love